recipes_breakfast

MUFFINS

APPLE MUFFINS

Apple	Banana Crunch	Basic Muffins	Berry
Blueberry	Bran	Corn	Lemon

FOR THE MUFFINS

apples, peeled, cored and roughly chopped

200

Sugar

295

All purpose flour

Baking soda

Salt

ground nutmeg

chooped Walnuts

large Eggs

225

Buttermilk (room temp)

Insalted Butter (browned)

FOR THE TOPPING

small

Apple sliced very thinly on mandoline into rounds

Simple syrup

MAKING THE MUFFINS

1- Preheat oven to 350 F . Spray a large black mold "silpat (4 cavities) with butter spray and place onm sheet tray

2- Rough chop the apple and cook in the brown butter, covered until soft . Allow to cool completely.

3- Toss sliced apples with simple syrup.

4- Whisk togethet Sugar, Flour, baking soda, salt, walnut and nutmeg in a medium bowl .

Whisk together eggs, buttermilkl and butter ina small bowl . Gently fold in buttermilk mixture into flour mixture until just combined ; DO NOT OVER MIX .

Divide batter among cavities , filling each about three quarters full . Top each with an apple slice .

5- Bake until muffins are brown around edges and spring back when touched . 16 to 18 minutes .

Let muffins cool slightly, about 5 minutes , before turning out of mold onto a wire rack .

Serve warm or at room temperature.

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BANANA CRUNCH MUFFINS

Apple	Banana Crunch	Basic Muffins	Berry
Blueberry	Bran	Corn	Lemon

WET WORK 1
Overripe Bananas	454 gm
Sugar	210 gm	or	1 cup
Lime Zest	3.5 gm	or	2 limes
Lime Juice	20 gm	or	1 lime

DRY GOODS
All purpose Flour	255 gm	or	1 2/3 cup
Baking Soda	6 gm	or	1 tsp
Salt	6 gm	or	1 tsp
Homemade Granola	120 bgm			reserve 70 gm

WET WORK 2
Unsalted Butter	113 gm	or	1/4 lb
Eggs	100 gm	or	2 large
Vanilla Extract	6 gm	or	1 tdp

1- Preheat oven to 350F 2- Combine the bananas, lime juice and zest, sugar; mix with a whisk until smooth 3- Combine the WET WORK 1 with the WET WORK 2 in separate bowls , then combine them . 4- Combine4 the DRY GOODS with WET WORKS . 5- Prepare a muffin pan and use a scoop to fill the cavities . Top each muffin with a spoonfull of the reserved 70 gm granola . 6- Bake for 30 minutes (210F inside) or until a toothpick comes out clean . remove immediately onto a cooling rack (still in molds)

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BERRY MUFFINS

Apple	Banana Crunch	Basic Muffins	Berry
Blueberry	Bran	Corn	Lemon

5 1/2	Lbs	All purpose Flour
3 + 1 tsp	tbsp	Baking Soda
2	tbsp	Baking powder
1	tbsp	Salt
3 1/2	Lbs	Sugar
12		Eggs
1 1/2	quart	Milk
4	Lbs	Butter
5	Cups	Berries

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BASIC MUFFINS

Apple	Banana Crunch	Basic Muffins	Berry
Blueberry	Bran	Corn	Lemon

450	gm	Butter
1	kg	Sugar
2	tsp	Salt
8		Eggs
450	gr	buttermilk
1100	gr	AP Flour
2	tsp	Baking powder

Cream butter with sugar and salt until light at 2^nd speed by paddle. Beat in eggs one at a time – mix until smooth. Mix flour with baking powder Add to butter mixture, alternating with milk Put in muffin tins lined with paper cups or sprayed with cooking spray. Bake at 300ºF approx. 30 min.

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BLUEBERRY MUFFINS 1 2

Apple	Banana Crunch	Basic Muffins	Berry
Blueberry	Bran	Corn	Lemon

- 4 # Butter
- 3 1/2 # Sugar
- 12 Eggs
- 2 oz Orange Water
- 2 oz Vanilla Extract
- 1 1/2 qt Milk

Finish by gently adding
- 6 cups fresh Blueberries
- 2 cups fresh Raspberries

BLUEBERRY MUFFINS 1 2

FOR_THE_MUFFINS________

FOR THE CRUMBLE TOPPING

- 215 gm AP Flour

- 155 gm Sugar

- 1.5 gm Salt

- 12 gm Baking powder

- 75 gm Vegetable Oil

- 1 Egg

- 120 gm Milk

- 140 gm Blueberries

- 100 gm Sugar

- 75 gm AP Flour

- 56 gm Butter, cubbed

- 9 gm Ground Cinnamon

It is possible to make a larger amount

and to keep it seal for multi uses or several days

For the Muffins

Combine flour , sugar , salt and baking powder in a bowl

Toss the blueberries wit a little of the dry ingredients

Mix the egg, milk and vegetable oil in another bowl.

Folds all the liquids into the flour mixture slowly , DO NOT OVERMIX .

Fold in blueberries .

Fill muffins cups 3/4 of the way and sprinkle with crumb topping mixture.

Making the Crumble

Mix together using a fork so as NOT TO CREATE AN HOMOGENIZED MIX

(it shouls be crumbly and sort of uneven) and put over muffins before baking

Bake for 15 to 20 minutes at 350F in preheated oven opr until done.

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BRAN MUFFINS

Bran

240	gm	wheat Flour
360	gm	Corn Flour
240	gm	Bran Flour
6	tsp	Baking Soda
2	tsp	Salt
600	gm	Raisins

4		Eggs
320	gm	Peanut Oil
240	gm	Brown Sugar
1	qt	Buttermilk
500	gm	Molasses

Put everything in the big mixer bowl and mix using the paddle attachment for 3 minutes . Let rest in refrigerator overnight. Bake at 300 for 20 to 30 minutes depending on sizes