* Exported from MasterCook *
Muffins, Strawberry Muffins With Candied Almonds
Recipe By :Jerrelle Guy
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups whole milk -- (320 ml)
1 tablespoon fresh lemon zest -- plus
2 tablespoons lemon juice -- from 1 lemon
3 1/2 cups all-purpose flour -- (450g)
1 tablespoon baking powder
1 teaspoon kosher salt
2 eggs -- whites and yolks separated
1 1/2 cups granulated sugar -- plus (300g)
1 tablespoon granulated sugar -- for the topping
1 cup sliced almonds -- (95g)
12 tablespoons unsalted butter -- melted and cooled (1 1/2
sticks or (170g))
2 cups fresh strawberries -- finely chopped (370g)
1/3 cup freeze-dried strawberries -- optional (5g)
1 tablespoon confectioners' sugar -- optional
Classic strawberry muffins get a few modern twists in this cheery
take. First, egg yolks replace whole eggs, resulting in a richer,
more flavorful crumb. The muffins get a double dose of strawberries:
diced fresh berries in the batter and an optional dusting of
freeze-dried strawberries on top. Finally, a reserved egg white is
tossed with sugar and sliced almonds to make a crunchy topping for
the muffins. As always, for the best flavor, pick the ripest,
brightest strawberries of the bunch.
TIME: 1 hour
Heat the oven to 425F. Line a standard muffin tin with 12 paper liners.
In a cup, stir together the milk, lemon zest and juice; set aside to curdle.
In a medium bowl, sift the flour, baking powder and salt. Whisk to
evenly distribute; set aside.
In a small bowl, whisk 1 egg white (save the other for another use)
with 1 tablespoon granulated sugar until slightly frothy. Fold in the
almonds; set aside.
In a large bowl, whisk the 1 1/2 cups granulated sugar and butter
until combined. Add egg yolks and continue whisking vigorously until
the batter is slightly aerated, 1 to 2 minutes. Using a rubber
spatula, alternate adding 1/3 of the flour mixture and 1/3 of the
milk mixture, folding gently, until you've added three batches of
each beginning with the flour and ending with the milk. The batter
will be thick. Gently fold in the fresh berries.
Divide the batter among the liners in the muffin tin. (The liners
will be very full, but the muffins will not rise much while baking.)
Pinch the almond mixture between your fingers and let the excess egg
whites drain away before dividing evenly all over the tops of the
muffins. Bake for 12 minutes, then lower the temperature to 325F and
continue baking until a toothpick inserted into the muffins comes out
clean, 20 to 22 minutes, rotating the pan halfway through. Let cool
for 5 minutes, then gently remove the muffins from the pan to cool
completely before serving.
In a mortar and pestle, food processor or resealable bag, combine the
freeze-dried strawberries and confectioners' sugar, if using, and
crush until fine. Dust generously over the cooled muffins using a
fine-mesh strainer.
Cal 422, Fat 17g, Carb 60g, Sod 272mg, Fiber 2g, Pro 7g
Review: The recipe as stated makes 24 muffins using a standard tin.
Review: Mine did not turned out dense, but there were more of them
than I expected. Twelve regular size and 12 mini ones. I liked the
almond detail.
Review: I cut the recipe in half, and it yielded 12 regular sized
muffins. The muffins turned out on the denser side, but they were
still tasty. Next time I may add a bit more strawberry to the batter.
Review: Wonderful muffins and I did get a bonus dozen (2 dozen total)
from the recipe as written.
Review: More like scones than muffins.
S(Internet address):
https://cooking.nytimes.com/recipes/1020228-strawberry-muffins-with-candied-almonds
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Per Serving (excluding unknown items): 448 Calories; 20g Fat (39.5%
calories from fat); 8g Protein; 61g Carbohydrate; 3g Dietary Fiber;
70mg Cholesterol; 308mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.
NOTES : 2020 - 0108