FRESH FRUIT MUFFINS
 

 

INGREDIENTS

225 g (0.9375 cups)

150 g (0.625 cups)

150 g (0.625 cups)

200 g (0.8333 cups)

340 g (1.417 cups)

60 g (4 tablespoons)

3 teaspoons

2 teaspoons

235 g (0.9792 cups)

1

Butter

Dark Brown Sugar

Sugar

Eggs

All Purpose Flour

Pastry Flour

Baking Powder

Salt

Sour Cream

Vanilla Bean
 

Recommended Blodgett Equipment: Blodgett convection, combi or Hydrovection oven

 

Preheat to: 350°F (use hot air mode for combi or hydrovection ovens)

 

  

  1. Cream the butter and sugars together in a mixer.

  2. Add the eggs and vanilla to the butter and sugar mixture slowly.

  3. In a separate bowl, combine flours, salt and baking powder. Add to the mixer.

  4. When the dry ingredients are almost combined, mix in sour cream

  5. Put enough batter in a muffin tin to cover the bottom. Place any fresh fruit on top of batter. Cover with the remaining batter. Place remaining fruit on top. Finish with crystal sugar or strusel.

  6. Bake at 350°F for 10-12 minutes or until desired color is achieved.