Made these babies again today.
In my fabulous mini muffin tray. MMMM.
I love that I can just use these silicon pans without prep — no liners, no buttering each cup. And they make perfect teeny muffins that even the dieting ladies at my office will eat. That's what I call a win/win.
Non-related, this place has been devoid of photos for the last few months due to my fabulous new computer. Leopard broke my ancient copy of Photoshop. And though I tried to find a free or chea or lite photo app, I ended up not taking pictures out of annoyance at not being able to play with them the way I like to.
But last week, I gave in and bought Adobe Photoshop CS4
. And I love it. Worth every penny.
One Reply to “Mini Bluberry Muffins”
…just in case they take down the recipe some day…
* 1 3/4 cup all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons kosher salt
* 3/4 cup granulated sugar, plus 2 teaspoons for topping muffins
* 8 tablespoons unsalted butter (1 stick), melted
* 1/2 cup heavy cream
* 2 large eggs
* 1 tablespoon vanilla extract
* 2 cups fresh or frozen blueberries
1. Heat oven to 400°F and arrange rack in middle. Place cupcake liners in a 12-well muffin pan; alternatively, butter the muffin wells. Set the pan aside.
2. Whisk together flour, baking powder, and salt in a large bowl to break up lumps and aerate mixture; set aside.
3. Whisk together 3/4 cup of the sugar, butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add sugar mixture and blueberries to flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
4. Fill the muffin wells completely and evenly sprinkle remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Set the pan on a wire rack and let muffins cool in pan for 5 minutes. Remove muffins from pan and serve.