Saturday, January 29, 2011

Recipe of the Week

Fluffy Cinnamon covered Muffins

Recipe taken from Cooks Illustrated.
Makes 2 dozen regular sized muffins.
Remember, if you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe.
To cinnamon-coat muffin tops, dip warm muffins in 1 1/2-2 cups melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.
cups flour
Tablespoon baking powder
teaspoon baking soda
teaspoon salt
tablespoons unsalted butter softened
cup granulated sugar , less 1 tablespoon
large eggs
1 1/2
cups plain low-fat yogurt

Vegetable cooking spray or additional unsalted butter for muffin tins
  1. 1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
  2. 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
  3. 3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 15-20 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Filling the Muffin Tin

1. For clean dispensing and uniform size, use an ice-cream scoop to fill muffin tins.

2. When baking less than a full tin, fill empty compartments with water to ensure that heat is evenly conducted.
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