{"id":906,"date":"2014-10-26T10:27:33","date_gmt":"2014-10-26T14:27:33","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=906"},"modified":"2014-10-26T10:27:33","modified_gmt":"2014-10-26T14:27:33","slug":"muffins-aux-bleuets","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=906","title":{"rendered":"Muffins aux bleuets"},"content":{"rendered":"<p><strong>Source: <\/strong>http:\/\/www.kingarthurflour.com\/recipes\/blueberry-muffins-recipe<\/p>\n<p>Donne : 12 muffins<\/p>\n<p><strong>Ingredients :<\/strong><\/p>\n<ul class=\"ingredient-list\">\n<li id=\"IngredientLine\">2 1\/4 cups <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/king-arthur-unbleached-all-purpose-flour-5-lb\">King Arthur Unbleached All-Purpose Flour<\/a><\/li>\n<li id=\"IngredientLine\">1 1\/2 teaspoons <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/bakewell-cream-baking-powder-8-oz\">baking powder<\/a><\/li>\n<li id=\"IngredientLine\">1\/2 teaspoon baking soda<\/li>\n<li id=\"IngredientLine\">1\/2 teaspoon salt<\/li>\n<li id=\"IngredientLine\">1\/4 cup (4 tablespoons) unsalted butter, at room temperature<\/li>\n<li id=\"IngredientLine\">3\/4 cup granulated sugar<\/li>\n<li id=\"IngredientLine\">2 large eggs<\/li>\n<li id=\"IngredientLine\">2 teaspoons <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/king-arthur-pure-vanilla-extract-16-oz\">vanilla extract<\/a><\/li>\n<li id=\"IngredientLine\">1\/2 cup sour cream or plain yogurt<\/li>\n<li id=\"IngredientLine\">1 1\/2 cups blueberries, fresh or frozen<\/li>\n<li id=\"IngredientLine\">coarse white sparkling sugar for garnish (optional)<\/li>\n<\/ul>\n<p><strong>Directions :<\/strong><\/p>\n<ol>\n<li><strong><\/strong><span id=\"Instructions\">Preheat the oven to 375\u00b0F. <\/span><\/li>\n<li><span id=\"Instructions\"><del>Line a muffin tin with papers, and grease the papers.<\/del> Beurrer les moules \u00e0 muffins. <\/span><\/li>\n<li><span id=\"Instructions\">In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside. <\/span><\/li>\n<li><span id=\"Instructions\">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.<\/span><\/li>\n<li><span id=\"Instructions\">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. <\/span><\/li>\n<li><span id=\"Instructions\">Add the vanilla and sour cream or yogurt, and mix until incorporated. <\/span><\/li>\n<li><span id=\"Instructions\">Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick. <\/span><\/li>\n<li><span id=\"Instructions\">Fold in the berries by hand.<\/span><\/li>\n<li><span id=\"Instructions\">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.<\/span><\/li>\n<li><span id=\"Instructions\">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.<\/span><\/li>\n<\/ol>\n<p><span id=\"volume_or_weight\"><span id=\"v_ingredients\" style=\"display: inline;\"><span id=\"IngredientSet\"><\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Source: http:\/\/www.kingarthurflour.com\/recipes\/blueberry-muffins-recipe Donne : 12 muffins Ingredients : 2 1\/4 cups King Arthur Unbleached All-Purpose Flour 1 1\/2 teaspoons baking powder 1\/2 teaspoon baking soda 1\/2 teaspoon salt 1\/4 cup (4 tablespoons) unsalted butter, at room temperature 3\/4 cup granulated &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=906\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,13],"tags":[],"class_list":["post-906","post","type-post","status-publish","format-standard","hentry","category-dejeuners","category-muffins"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=906"}],"version-history":[{"count":1,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/906\/revisions"}],"predecessor-version":[{"id":907,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/906\/revisions\/907"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}