Note : On peut ajouter des brisures de chocolat dans la préparation.
Donne : 12 muffins
1/4 tasse crème sûre
1 c. à thé bicarbonate de soude
1 tasse + 1 c. à soupe farine tout usage
1/2 tasse + 1 c. à soupe farine de blé entier
2 c. à thé cannelle
1 c. à thé sel
1/2 c. à thé muscade
1/2 c. à thé cardamone moulue
1/2 tasse beurre non salé, tempéré
1 tasse légèrement tassée cassonade
2 oeufs, tempérés
1 c. à thé extrait de vanille
3 bananes bien mûres, écrasées
noix de Grenoble (facultatif)
Préchauffer le four à 190 C (375 F).
Beurrer 12 moules à muffins ou les chemiser de caissettes en papier ou en silicone.
Dans un bol, mélanger la crème sûre et le bicarbonate de soude. Laisser reposer. La crème deviendra mousseuse et doublera de volume.
Dans un autre bol, mélanger les farines tout usage et de blé entier, la cannelle, le sel, la muscade et la cardamone. Réserver.
Entre-temps, au batteur sur socle muni d’un fouet plat ou au batteur à main, battre le beurre et la cassonade à vitesse moyenne environ 3 minutes ou jusqu’à ce que le mélange soit pâle et crémeux.
Incorporer les oeufs, un à la fois, puis la vanille. Mélanger à haute vitesse environ 2 minutes ou jusqu’à ce que la texture soit légère et homogène, en raclant régulièrement les parois du bol à l’aide d’une spatule.
À basse vitesse, incorporer la préparation de crème sûre, puis les bananes.
À l’aide d’une cuillère de bois, incorporer délicatement le mélange de farine jusqu’à ce que les ingrédients soient tout juste humectés.
Répartir la pâte dans les moules. Si désiré, déposer sur ces muffins un quantité généreuse de noix de Grenoble crues (à peine broyées à la main).
Cuire au four environ 20 minutes ou jusqu’à ce qu’un cure-dents inséré au centre des muffins en ressorte propre, en tournant les moules à mi-cuisson.
Déposer les moules sur une grille et laisser tiédir les muffins avant de démouler.
Note : Couper de moitié la quantité de miel et de sucre la prochaine fois.
Donne 12 muffins
½ cup vegetable oil, plus extra for greasing the pan
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
7 ounces Greek yogurt
½ cup sugar
½ cup honey
2 extra-large eggs, lightly beaten
1 teaspoon pure vanilla extract
2½ cups wheat bran
1½ cups fresh blueberries (8 ounces)
Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
Scoop the batter into the muffin cups with a rounded 2¼-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.
1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
1 tablespoon sugar
1 cup buttermilk, warmed
4 tablespoons (½ stick) unsalted butter, room temperature
2 tablespoons vegetable oil
2 teaspoons kosher salt
3½ cups unbleached bread flour, divided, plus more
Nonstick vegetable oil spray
Cornmeal (for dusting)
Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes.
Add buttermilk, butter, oil, salt, and 3½ cups flour and beat on low speed until a shaggy dough forms. Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.
Spray a medium bowl with nonstick spray, transfer dough to greased bowl, and cover tightly with plastic wrap. Chill overnight (the cold rise makes the dough easier to handle, produces better flavor, and creates more nooks and crannies).
Dust 2 parchment-lined rimmed baking sheets generously with cornmeal (you want to cover all the parchment). Spray a clean work surface with nonstick spray, turn out dough, then spray dough.
Using a bench scraper, divide dough into 12 equal pieces (they should be about 3 oz. each). Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides. Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet. Repeat with remaining dough, spacing evenly on sheets.
Sprinkle each piece with cornmeal. Spray plastic wrap with nonstick spray and loosely cover baking sheets, oiled side down. Let sit at room temperature until dough is nearly doubled in size, 60–70 minutes.
Heat a large skillet or griddle, preferably cast iron, over low. Place another rimmed baking sheet in the center of oven and preheat to 350°. Working in 2–3 batches and keeping remaining dough covered, slide 2 thin metal spatulas from opposite sides underneath dough, also getting underneath cornmeal to avoid sticking or deflating dough, and transfer to skillet (do not overcrowd). Cook until bottoms are dark golden brown, 5–7 minutes. Turn and cook until other side is dark golden brown, 5–7 minutes. Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5–10 minutes. Transfer to a wire rack. Repeat with remaining dough. Let muffins cool at least 30 minutes before splitting with a fork and serving.
Do Ahead: English muffins can be made 1 day ahead. Let cool and store in a resealable plastic bag at room temperature. Toast lightly before serving.
coarse white sparkling sugar for garnish (optional)
Preheat the oven to 375°F.
Line a muffin tin with papers, and grease the papers. Beurrer les moules à muffins.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
Add the vanilla and sour cream or yogurt, and mix until incorporated.
Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.
400g butternut squash, skin on, deseeded and roughly chopped (environ 1/2 courge de grosseur moyenne)
350g light soft brown sugar (2 tasses)
4 large free-range or organic eggs
300g plain flour, unsifted (2 1/2 tasses)
2 heaped teaspoons baking powder
a handful of walnuts
1 teaspoon ground cinnamon
175ml extra virgin olive oil (3/4 tasse)
Frosted cream topping
zest of 1 clementine
zest of 1 lemon and juice of ½ a lemon
140ml soured cream
2 heaped tablespoons icing sugar, sifted
optional: lavender flowers or rose petals
1 vanilla pod, split lengthways and seeds scraped out
Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases. Beurrer l’intérieur des moules à muffins.
Whiz the squash in a food processor until finely chopped.
Add the sugar, and crack in the eggs.
Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.
Fill the paper cases (les moules à muffins) with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.
As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes.
Serve on a lovely plate (or on a cake stand if you’re feeling elegant, or on a rustic slab if you’re more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavour and look, a few dried lavender flowers or rose petals are fantastic.
1 cup white whole wheat flour or traditional whole wheat flour
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chocolate chips
1 cup walnuts, chopped
Preheat the oven to 350 F.
In a medium-sized mixing bowl, cream together the butter and sugar until they’re smooth.
Scrape the bowl down, then beat in the eggs, spices, banana, and milk.
In a separate bowl, whisk together the dry ingredients, then gently stir them into the butter-sugar mixture.
Spoon the batter into 12 lightly greased muffin cups. Bake the muffins for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven, and after 10 minutes turn them out the pan to cool.
Preheat the oven to 400 and lightly grease 18 muffin cups or use paper liners.
In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color.
Scrape down the bowl to make sure all the butter in incorporated, then add the eggs, one at a time, beating well after each addition.
Add the vanilla and sour cream and mix until incorporated.
Add the dry ingredients and mix on low speed just until the batter is smooth.
Add shredded carrots, crystallized or minced ginger and raisins to the batter before baking.
Fill muffin cups and bake for 18 to 24 19 minutes, until a cake tester inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack. (Muffins left in the pan to cool will become tough from steaming.)