Duo Muffin

Penasaran banget pengen bikin muffin dan akhirnya kesampaian juga... Akhir tahun 2007 ditutup dengan nyobain resep baru :D. Baca-baca lagi file tentang muffin, tips dari mba Riana. Akhirnya resep yang dicoba pake dari blognya Eliza (thanks yaaa....).

H2C (harap-harap cemas-red) deh waktu nungguin manggang. Ternyata... naik.. naik.. dan naik... horeeee!!! Seneng banget deh.. Sampe pembantu2 di rumah pun takjub, "kue apa neng, meni lucu ngembang pisan.."

Dari 1 resep dibikin 2 macem, coklat dan keju.

Soalnya pengen tahu rasanya jadi kayak apa dari 1 adonan yang sama.

Saya pakai paper cup yang buat bluder. Diisi 3/4 kurang malah mungkin cuman 1/2nya lah. Tapi lihaattt... munjung banget kan?? :)

Ini resepnya yaa, diambil dari sini (minta ijin yah Eliza, postingan resepnya sy copy disini, thanks anyway..)

Position a rack in the center of the oven and heat the oven to 350 degree F.

Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tins (cup should be 2 3/4 inches across and about 1 inch deep) and line with paper or foil baking cups

3 1/2 cups unbleached all-purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 1/3 cup granulated sugar

5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly

1 cup whole milk, at room temperature

1 cup creme fraiche or sour cream, at room temperature

2 large eggs, at room temperature

1 large egg yolk, at room temperature

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well.

In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.
Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.

Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch.

Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.)

Let the tin coll on a rack for 15 to 20 minutes.

Dari dua variasi topping yang dibikin, sy prefer yang rasanya keju. Rasanya enak banget, pas deh!... Makan langsung saat muffin masih ngepul panas.. hmmmm nikmattt.. :)
Cobain deh...