First we prepared the crumbly dough by mixing all the ingredients with our fingers until the mixture acquires a sandy consistency. I set it aside and made the dough for the muffins.
In a bowl I mixed the dry ingredients: flour, sugar, salt, baking powder and baking soda.
In another bowl I beat the eggs, added the oil, mixed and then put half of the dry ingredients. I added the yogurt and then the rest of the dry ingredients. I homogenized resulting in a soft dough.
I prepared the muffin tray with special papers and I put a spoonful of dough in each paper. I sprinkled half of the blueberries and then put the rest of the dough on top of them. In each form I sprinkled the crumbly dough and on top of it the rest of the blueberries.
I put the tray in the preheated oven at 180 degrees and left it to bake for 30 minutes.
- 1 ½ cups wheat bran
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 egg
- ⅔ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup grapes
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk / bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Snobby Illiterati to Protest Wall St. & # 39Hippies & # 39 With Champagne Toast
As the first week of the #occupywallstreet protest against corporate stuff draws to a close, some classy capitalists have decided to dust off their favorite Nixon-era jargon and hold a champagne-soaked counter-protest of their own. Free laxative-enriched muffins for all & quothippies, & quot LOL.
Protestors Will Camp Out Near Wall Street Until Corporations Crumble
A bunch of people are currently camped out in a park near Wall Street to protest, well, it & aposs
A & quotpro-business Democrat & quot tipster sent us some screenshots of the Facebook event page for today & # x27s corporate counter-protest, titled & quotAnti Hippy Protester Champagne Toast on Wall Street. & Quot It starts at 4 PM — a full hour before the work day officially ends ! Donâ & # x20AC; & # x2122; t these hard-working realists have jobs or something? Well, maybe yes, maybe no — but the hippies most definitely aren & # x27t employed, and by choice! So letâ & # x20AC; & # x2122; s focus on how lazy they It has.
Under the & quotMore Info & quot heading is more info, written in some sort of odd rich-people English:
& quotLet & # x27s toast to all the jobless hippies protesting on wall street and the enitre financial district about god knows what. They have shown vallient effort and even though we hate them lets give them a free shower! (they havent showered in weeks) So. Tomorrow at 4pm we will be having a byob champagne toast / shower to welcome all the protesters and bathe them in good riddence. & Quot
Good Riddence, in case youâ & # x20AC; & # x2122; re wondering, is a brand of high-end champagne. That said, wouldnâ & # x20AC; & # x2122; t a true aristocrat supply all the party refreshments for their guests? Perhaps the organizer is just another wealthy-person wannabe with poor etiquette, or simply doesn & # x27t want to seem too socialist. Then again, he is baking for the special occasion! In a comment to his own events page, he writes:
These guys are so pathetic and it was awesome watching them get dragged around and whooped by cops. Hey dumb non tax paying hippies .. You are costing people who actually have jobs more money by making 400 extra police occupy lower manhattan for two weeks. Canâ & # x20AC; & # x2122; t wait to see you Guys tomorrow - Iâ & # x20AC; & # x2122; ll be the guy handing out hippie muffins for free with laxatives baked in so after you shit yourselves uncontrollably we will spray you with champagne like we won a championship game. Only if you haven & # x27t been arrested for being a duche before that & quot
Pretty sure the protesters did not ask for all those cops to hang out with them, guy! Also pretty sure that treating the abuse of other humans is way more pathetic than eating pizza, wearing masks and protesting corporate hegemony. But maybe Iâ & # x20AC; & # x2122; ve been liberal-blogging from my mom & # x27s basement for too long.
How a Pizza Joint Became the Official Caterer of the Revolution
Occupy Wall Street, The Anonymous-backed protests in Lower Manhattan, caused some headaches for…
And as for those muffins: Not gonna touch that one. [Thanks to our pro-business tipster!]
NYC & # 8217s 5 Best Muffins
Muffins-small rounds of sweet satisfaction & # 8211are one of the best breakfast foods around. Fast, easy on the wallet and delicious & # 8211plus they go great with coffee. Here are some worth waking up early for. By Sherry Mazzocchi.
(image courtesy Blue Sky Bakery)
Some muffin purists dismiss bran varieties as being too good to be good for you. But the blackberry raspberry muffin baked from scratch at Blue Sky Bakery would easily change their minds. Slightly crunchy on the outside, the fresh fruit center is a warm surprise on the inside.
(courtesy image of Ted and Honey)
The generous size of the banana chocolate-chip muffin is its first attraction. The second is that it & # 8217s still warm. The third is that combination of slightly melted chocolate with banana. The fourth & # 8230oh, it & # 8217s already gone.
(image courtesy of Fika NYC)
The sweetly crunchy coconut tops at Fika are served in muffin tins. They go perfectly with their smooth Swedish coffee.
(courtesy image of Sarabeth's Kitchen)
The brunch menu at Sarabeth & # 8217s offers a basket of homemade muffins with their legendary preserves. What better way to start your day? These delights make the restaurant & # 8217s inevitable Sunday wait time worth it.
Order the pecan stickies and take extra napkins. The nuts are generous and the pastry is lip-smacking good. True, it & # 8217s not technically a muffin. But if you worry about those things, try their buckwheat rosemary muffin with lemon marmalade.
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If you store them in the fridge, you can warm up the muffins in the microwave for about 30 seconds or in the oven at 350F for 5-10 minutes.
Place the muffins in a freezer-safe container or ziplock bag and store in the freezer for up to 3 months. Don & # 8217t forget to label and date. When ready to consume, thaw overnight in the fridge or on the counter for an hour. Then reheat in the oven at 350F for 10 minutes to freshen up the muffins. The texture of these cranberry orange muffins is moist, soft and fluffy. The taste is bold and vibrant with bursts of tart cranberries and speckles of orange zest throughout the muffin. These muffins also make a great afternoon snack, especially when you need a little pick-me-up. There is just something about the flavor of oranges and cranberries that really perk you up.
Jewish cooking with kids: Apple Honey Muffins
Image by Rachel Narins
When I think about cooking and baking, I think about the garden, the orchard and the fields, as much as I think about any particular holiday. We celebrate and eat with the seasons. No matter what, the world keeps spinning, the sun keeps rising and summer turns to fall.
As the cooking teacher at Congregation Tikvat Jacob in Manhattan Beach, I’ve taught our 3rd - 6th graders for nine years. Now I gather online with the kids and their families and together we learn about the seasons, the holidays and food in a new way.
The classes I teach cover everything from how to wash hands (now more important than ever) to how to make challah. We look at the seasons, and how Judaism celebrates harvests and foods in a very special, interconnected way.
For now, as the days grow cooler, our recipes turn to apples, honey, figs, grapes, and my favorite, the majestic pomegranate.
At this time of new beginnings, we always start with the most wonderful treat, apples and honey. This recipe for apple-honey muffins comes out the most autumnal shade of golden brown and tastes exactly like what you want it to. Not overly sweet, but bright, rich and comforting. If comfort were a flavor, this would be it.
When cooking with kids, being organized is key. First, everyone should read the recipe. I know, it’s radical. But it really helps. I promise. Have the kids go through it and see what words they understand. Gather your ingredients, tools and equipment before beginning and of course, clean as you go!
This recipe takes about an hour from start to finish, including time to clean up. Your kitchen will smell wonderful the whole time.
Apple Honey Muffins
Makes 12 muffins & lt
Takes 45 minutes
Vegetarian, dairy, has gluten, sugar and optional nuts
2 cups all-purpose flour (or ½ and ½ AP and whole wheat)
1 tablespoon baking powder
1/2 teaspoon table salt
1 large egg
1/3 cup honey
½ cup white sugar
3/4 cup whole milk
1/4 cup apple juice
1/4 cup vegetable oil
1/2 cup walnut pieces (optional)
For the topping:
3 tablespoons unsalted butter
5 tablespoons brown sugar
5 tablespoons all-purpose flour
1 tablespoon cinnamon
pinch of salt
1. Preheat your oven to 350F. Line a 12-well muffin tin with 12 paper liners and set aside.
2. In a large bowl, combine the flour, baking powder and salt.
3. In another bowl, using a fork, beat together the egg, honey, sugar, milk, juice and vegetable oil.
4. Make the topping in a small bowl by combining the butter, sugar, flour, spice mix and a pinch of salt. Smash together with a fork or your fingers until it is crumbly. Set aside.
5. Using the large holes on a box grater, carefully grate the apples down to the core. Gather the grated apple into your hands and squeeze the liquid into the bowl with the milk and egg. Set the apple aside.
6. Stir the wet ingredients into the dry ingredients, then stir in the apples and walnuts (if using). *
7. Spoon the muffin batter into the prepared pan. Sprinkle each muffin with a heaping tablespoon of topping.
8. Bake the muffins until they’re golden brown and a knife inserted in the center comes out clean, about 20 to 25 minutes.
9. Remove the muffins from the oven, carefully take each one out of the pan, and let them cool on a rack.
10. Store the muffins, well wrapped, at room temperature for 3 days freeze for up to a month.
* At this step, you can refrigerate the batter for up to an hour, if you want to bake the muffins later
Variations: Add a teaspoon of ground ginger, cardamom or cinnamon to the dry ingredients. Try using toasted pecans or almonds. You can also stir in the grated zest of a lemon or orange to the batter.
Apple Honey Muffins for Rosh Hashanah
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Love & # 038 Salt & # 8217s English Muffins Bring Baking Glory to Manhattan Beach
A horse-led carriage logo and the promise of “nooks and crannies” inspired many children, and more adults, to fall for English muffins. Chef Michael Fiorelli was no exception.
Up the hill from Manhattan Beach Pier, Love & Salt is the seasonal, California-Italian restaurant he co-owns with Guy and Sylvie Gabriele. The kitchen is just as adept with duck egg pizza as bucatini. Somehow, English muffins also fit seamlessly into the mix.
Fiorelli grew up in East Moriches on New York & # 8217s Long Island and loved eating buttered Thomas ’English muffins (and drinking coffee) with his grandfather. Years later, when Fiorelli was executive chef of Mar’sel at Terranea Resort in Rancho Palos Verdes, California, a cook had never eaten English muffins, and Fiorelli made perfecting them his mission. He sought to take English muffins to "a different level." Pretty soon the whole staff was snacking on muffins, and they proved so popular that pastry chef Rebecca Merhej (now at Love & Salt) suggested serving them to the public.
Fiorelli put English muffins on the charcuterie board, and they soon became de facto bread service. "People would come in because they wanted English muffins to go," Fiorelli says. “‘ Hey, can I get six or a dozen of those English muffins? ’”
Since moving to Love & Salt, Fiorelli and Merhej have continued to dial in the recipe, adding more buttermilk and letting the dough sit overnight, delivering a sourdough-like tang.
To achieve that sourdough-like tang, Fiorelli lets his buttermilk sit overnight before integrating it with flour.
Fiorelli starts by blooming active dry yeast in water before integrating room-temperature buttermilk and all-purpose flour. Kosher salt and granulated white sugar also incorporate easily into the dough and help to balance the bready flavor.
One key to muffin success is room-temperature butter added slowly to the dough. Says Fiorelli, “What that does is help aerate. As the butter melts as the muffins are baking, it creates these air pockets. That’s what helps the muffin rise, with the yeast. ”
After mixing, Fiorelli lets the dough double in size.
Dough forms in a well-worn, 20-quart Hobart mixer that rattles the stainless steel table with each whip of the hook. The dough practically breaks during the mixing process but eventually forms a wet, sticky mound after absorbing all the butter. Fiorelli wraps the mixing bowl in plastic wrap and lets it sit for an hour, until the dough doubles in size and spills over the rim. The longer it sits, the tangier the dough gets, up to a point. Fiorelli said, "Any more than three days and it starts to lose its levity."
Each batch of dough makes over 100 muffins.
Fiorelli coats dough with cornmeal for color and crunch. The dough resembles a side of beef, which he pats liberally with cornmeal. He uses a stainless steel ring marked with blue tape to punch out each muffin. Several rows fill each baking sheet.
Love & amp Salt, Art of the English Muffin, Ryan Tanaka 2016
Before baking, he griddles muffins in vegetable oil to add color and texture. Skip this step at your peril. Fiorelli recounts a night when they needed muffins stat and his cook emerged from the back room with “pale baseballs.” Searing retards the dough’s rise.
Each batch bakes for 15 minutes at 330 degrees and produces more than 100 English muffins, which disappear after two dinner services. Weekend brunch triples the daily muffin output.
Muffins come out of the oven at 5:30 p.m. daily, and Fiorelli still eats at least half of one. You know, quality control. At the restaurant, muffins come with a pat of cultured butter dressed with Maldon sea salt and fried rosemary, but Fiorelli eats them unadorned.
Love & amp’s Salt’s cultured butter combines Straus cream and Kendall Farms crème fraîche, which commingle in a sealed container on the counter for 24 hours. Says Fiorelli, "The longer you let it sit, the tangier the butter will be." After 24 hours of refrigeration, they whip the culture until it separates and knead it into butter.
The English muffin dough has other applications. In the past, Love & Salt has fried and sugared English muffins, like donuts. Small muffins become out of works. Big ones form sandwiches. Fiorelli has also made Parmesan-dusted breadsticks with the dough.
In the future, he & # 8217s is considering an English muffin sandwich at brunch with a soft-cooked egg, ham and cheese. Muffins this imposing also beg for eggs Benedict.
Fiorelli has fiddled with other baked goods, including ciabatta, but only English muffins have fully transfixed him. “I wouldn’t say I’m a good baker,” he says, “but when there are recipes I really enjoy, I tend to key in on that and make them the best they can be.”
Breakfast Bacon Muffins
6 bacon strips, chopped
Vegetable oil, if necessary
1 1 & # x20442 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. child
1 & # x20442 tsp. leap
2 & # xA0cups grated sharp Cheddar cheese (about & # xBD lb.)
1 & # x20443 cup thinly sliced scallions
1 cup buttermilk
1 large egg
Preheat the oven to 425F. Line a muffin pan with paper liners & # xA0or arrange silicon muffin cups on a baking sheet.
Cook the bacon in a large skillet over medium heat & # xA0until crisp, about 6 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve 1 & # x20444 cup of bacon fat if necessary add vegetable oil to get to a quarter of a cup. In a medium bowl, mix the flour with the baking powder, baking soda, sugar, salt, 1 1 & # x20442 cups of the grated cheese, scallions, and the cooked bacon.
In a small bowl, combine the buttermilk, egg, and bacon fat. Mix into the dry ingredients until just combined. Scoop the batter into the prepared muffin pan and sprinkle the tops with the remaining 1 & # x20442 cup grated cheese.
Bake the muffins for 15 to 18 minutes, until a toothpick inserted into a muffin comes out clean & # xA0and the tops are golden brown. Serve warm.
- 3 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter
- 1 ¾ cups all-purpose flour
- ⅓ cup white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 packets instant maple and brown sugar oatmeal
- 1 egg, beaten
- 1 cup milk
- ¼ cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.