Muffins | SHIZUOKA GOURMET

Still in my strawberry mode!
Here is a simple muffin recipe that will please everyone in the family (and the friend tribe!)!

Strawberry Crumble Muffins!

INGREDIENTS: For 12 muffins

-Unsalted butter: 110 g
-White sugar: 200g
-Eggs: 2 large
-Flour: 250 g
-Baking Powder: 2 teaspoons
-Salt: 1/2 teaspoon
-Strawberries: 2 cups (all cut in qaurters)
-Milk: 120 ml/cc

Crumble:
-Unsalted butter: 70 g
-White sugar: 60 g
-Flour: 100 g

RECIPE:

-Work the butter with a spatula to a creamy state. Add sugar and salt and mix well.

-Beat the eggs. Add to butter in three equal steps, mixing well every time.

-Sieve the flour and baking powder over the cream and mix well until smooth.

-Add chilled milk and mix well. Last add strawberries and delicately mix without breaking the fruit.

-Pour mixture inside 12 muffin cups

-Make the crumble:
Melt the butter. Add sugar and sieve the flour on top. Mix until it forms “blobs”

-Spread some crumble on each muffin.

-Bake in oven for 2-~25 minutes at 200 degrees Celsius.

Enjoy lukewarm or cold with some whipped cream!

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Here is another simple recipe for a cake where “East Meets West”:
Sweet Potato Muffins!

INGREDIENTS: for 12 cakes

Pastry:
-Cookie/thin flour: 230 g
-Salt: a little less than １/２ teaspoon
-Sugar: 50 g (to be included with the flour)
-Baking powder: ２ teaspoons
-Sodium bicarbonate: １/４ teaspoon
-Cinnamonpowder: 1 teaspoon
-Nutmeg powder: １/２ teaspoon
-Eggs: 2
-Sweet Potato (mashed): 230 cc/ml
-Melted butter: 2~4 tablespoons
-Milk: 150 cc/ml
-Sugar: 50 g (to be incuded with the eggs)
-Walnuts: 50 g

Topping:
-Brown sugar: １＋１/２ tablespoons
-Flour: 3 tablespoons
-Butter: ２/３ tablespoon
-Cinnamon powder: １/４ teaspoon

RECIPE:

Pre-heat oven to 200 degrees Celsius (400 F)
Coat the paper muffin cups insides with a thin layer of oile just enough to facilitate later unwrapping.
Bring all inf\gredients to room temperature.

Prepare topping first:
In a bowl drop the brown sugar, flower, butter and cinamon.
Work ad mix the lot with the tips of your fingers.

In another bowl drop the flour, sugar, baking powder, sodium bicarbonate, cinnamon powder and nutmeg powder.
Mix and sieve through a fine mesh chinois.

-Wrap the sweet potato inside cellophane paper and heat in a micriwave oven until soft. Take of skin if any. Mash the sweet potato adding the milk to them.

Add the eggs and extra sugar and mix well.
Add melted butter and mix well.

Add the sweet potato puree to the flour mixture.
Mix with a spatula.
Do not worry if you don’t attain a perfectly smoothe paste.
Mixing the whole tooo much would result into a hard muffin!

Pour the muffin mixture into the cups or in the apparel as shown in picture above up to two thirds of their depth. Sprinkle with topping.
Bake for 15~20 minutes.
Check if they are properly cooked by stabbing them with a thin wooden stick.