- Prep Time:10 minutes
- Cook Time:12 minutes
- Serves:12
Everyone knows it: the best part of the muffin is the top. This recipe proves it.
Why Try? These muffin tops are out of this world. Everyone will be asking for seconds.
Foodie Byte
Toss the blueberries in flour to keep them from sinking. Yields: 12 muffin tops
Ingredients
1 1/2 cups blueberries (fresh or frozen) tossed in 2 tablespoons of flour
1 beaten egg
3/4 cup light brown sugar
1/2 cup milk
1 tablespoon melted butter
1 1/2 cups flour
1/4 teaspoon salt
1 tablespoon baking powder
Zest of one lemon
Topping for Muffins:
1/4 cup all purpose flour
1/4 cup sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons cold unsalted butter (1/2 stick), diced
Preparation
Preheat oven to 425°F.
Mix egg, light brown sugar and milk. Add in melted butter and lemon zest.
Mix together flour, salt, and baking powder.
In a separate bowl, combine wet and dry ingredients quickly.
Toss blueberries with 2 tablespoons flour and fold into batter. Spoon batter into muffin top pan.
For the topping - Combine the flour, sugar, salt, cinnamon and nutmeg in the bowl of a food processor fitted with a steel blade. Add the butter and pulse 10 to 12 times until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over muffin tops.
Bake approximately 12 minutes or until lightly browned on top. Loosen muffins and serve hot.
Nutritional Information
Calories 206, Carbohydrates 36g, Cholesterol 29mg, Fat 6g, Fat Calories 51, Fiber 1g, Protein 3g, Saturated Fat 3g, Sodium 226mg. Daily Values: Calcium 99.64mg 10%, Phos 67.42mg 7%, Copper 0.05mg 3%, Zinc 0.27mg 2%, Panto 0.24mg 2%, Biotin 1.23mcg 410%, Iodine 4.55mcg 3%, Magnesium 8.75mg 2%, Iron 1.27mg 7%, Vitamin B6 2%, Vitamin C 4%, Vitamin B12 2%, Vitamin D 3%, Vit E-a-Toco 1%, Vitamin A 4%. Percent Daily Values are based on a 2,000 calorie diet.
source FoodChannel http://ift.tt/1LzSLo1
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