Ingredients
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Please weigh your ingredients
Strawberries
- I added 1 tablespoon of balsamic vinegar
- I added 1 tablespoon of turbinado sugar
Muffins
- I used crème fraiche instead of yogurt = 245 grams
- I used granulated sugar = 100 grams
- flour = 120 grams
- baking soda = 5 grams
- salt = 3 grams
- oats = 80 grams
Topping
I added a crumble to top instead of just the oats, to give a nice crunch.
The Bake
Using a cookie scoop will give you uniform muffins.
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The Results
My rating of this recipe is 4 out of 5. These muffins were delicious but a little soggy for my liking, probably due to I added rhubarb to the mixture.
How to Achieve Bakery Style Muffins
- do NOT overmix - fold wet and dry ingredients gingerly and always by hand- never with a mixer
- rest your muffin batter overnight in the fridge
- as batter rests, the starches in the flour have more time to absorb moisture
- as a result, the starches swell, giving the batter a thicker, more robust consistency
- use a cookie scoop for consistency in size
- cold batter directly into hot oven will give you that lovely domed top
- most recipes call for filling 3/4 of the cup- fill almost to the top- leave 1/8
- make sure oven is super hot when you put muffins in/ I pre-heat oven to 425 and bake muffins for 10min then reduce temperature to 400 and bake for remainder of the time(don’t open oven to reduce temp)
- if you want a muffin with crispier edges no not use paper liners
- let muffins cool for 3-5min then remove from muffin tray/ if you don’t you are likely to get a soggy bottom muffin
This is a community cookbook club where we want to see your photos of your end result. Don't forget to tag your photos on instagram with @smidgencookbookclub or post your photo on our facebook Bake Along with Smidgen
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