Muffins with Natural Yeast Water | Baking with Fruit Yeast Water
While most muffin recipes use baking soda and baking powder, here's a muffin recipe that's different from that.
These muffins are fermented using the natural fruit yeast water to leaven them. The steps to making them are also ridiculously simple, no specific skills needed.
They take a good while longer to make, but are absolutely worth the time. Their delicious taste is truly yummy. They make for a wonderful easy treat for when you're spending a lazy day at home! Enjoy!
feat. @SeraphineLisheChannel
References:
Fruit Yeast Water
Poolish
Recipe:
POOLISH
100 gr bread flour
100 gr fruit yeast water
(You can substitute the 100 ml of fruit yeast water with 100 ml of water + 1/4 tsp of dry yeast)
1. Make poolish by mixing together the flour and fruit yeast water together until evenly combined.
2. Leave the poolish for 12 -18 hours to let it fully ferment. After which, the poolish is ready to use.
MUFFIN BATTER
200 gr poolish
110g milk
3 eggs (140g)
150g sugar
120g melted butter
250g all purpose flour
As many chocolate chips as desired (or any other addition)
1. Melt butter in a pan, pour into another container and then set it aside to cool.
2. Scrape poolish out into a mixing bowl with spatula.
3. Add milk, eggs, and sugar into the bo. Stir them in to help dissolve the poolish and combine the liquids until relatively homogenous.
4. Pour the cooled melted butter into the mixing bowl, again stirring it in until well mixed.
5. Dump the flour into the bowl. Mix until no lumps of four remain, and then immediately stop to prevent overmixing.
6. Cover the bowl, and leave to ferment for either 4 hours at room temperature (26°C) or 10-16 hours in the fridge.
8. Take cover off of the bowl, and use a spatula to fold in chocolate chips/additional ingredients (If using).
9. Line muffin pans with butter to prevent muffins from sticking. (If using paper muffin liners, just skip this step)
10. Using a spoon and the spatula, spoon muffin batter into the pan until the cup is about 3/4ths of the way full.
11. Leave muffins to rise for 3-4 hours or until they fill the muffin cups completely.
12. Bake muffins in a preheated oven at 180°C, top-bottom heat, for 50 minutes. (Times and temperatures may vary based on oven)
13. Take muffins out of the oven and they are immediately ready to be enjoyed!
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SOUR CREAM BLUEBERRY STREUSEL MUFFINS
SOUR CREAM BLUEBERRY STREUSEL MUFFINS
{makes 12 muffins}
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, room temperature
1/3 cup milk
1 teaspoon vanilla
1/3 cup sour cream
1 cup fresh blueberries
-for the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/4 cup unsalted butter, cubed and soft
Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers.
To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside.
For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Using an ice cream scoop, fill muffin cups just below the top, and sprinkle - I mean, heap on - the crumb topping mixture! Use all of the crumb topping! Trust me!
Bake for 20 minutes, then check them in 1-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully lift out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!
Blueberry Streusel Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Streusel Muffins. These Blueberry Streusel Muffins seem to be a cross between a muffin, a scone, and a crumb topped coffee cake. They have a buttery sweet flavor and are bursting with tangy sweet blueberries. You can use either fresh or frozen blueberries.
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SURPRISE MUFFIN TIME! How To Make Preserve Filled Muffins! Basic Muffin Batter Recipe Tutorial
In this video, we're going to be making Surprise Muffins!!!It's MUFFIN TIME!!! I'll show you step-by-step instructions to make a Basic Muffin Batter. A basic muffin batter mix recipe is priceless to have in your recipe collection. The reason is that you then can make this batter into many different kinds of muffins and loaves!!! You can make banana, blueberry, cinnamon streusel, or orange/cranberry muffins, anu type of muffin you'd like!!! You can make it into loaf pans for banana bread, blueberry loaf, etc. Today I'll be making and showing you how I make my Surprise Muffins!!! I show how to make the batter, how to properly measure your dry ingredients, so you come out with the light and airy finished product you desire!!! My muffins came out absolutely delicious!!! Thanks for watching, please give me a thumbs up????(like), come on give me some likes???????? ????, ????????????PLEASE SUBSCRIBE to my channel, and leave me a nice comment. I hope y'all enJOYed my video!!! See y'all in the next video!!!????????????????☕????????????????????????????????????
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Sixty Sweet & Savory
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Fruit mince and oatmeal muffins
Homemade Blueberry Streusel Muffins | Jocelyn's Kitchen Ph
¡Hola!
This is my favorite fruit-filled muffins. And a bestseller item in my menu. It's fluffy, not too dense like other muffins and not too sweet. And no overwhelming amount of blueberries. Hence it's not heavy nor soggy.
Ingredients:
3 1/2 cups flour
1/2 tsp salt
1 1/2 Tbsp baking powder
2 tsp lemon zest
2 eggs
1 cup brown sugar
1 cup plain yogurt
1/2 cup vegetable oil
1/2 cup milk
1 1/2 cups blueberries, fresh or frozen (I used frozen)
Streusel:
1/2 tsp cinnamon
1/2 cup flour
1/4 cup packed brown sugar
3 Tbsp melted butter
1)Preheat oven to 400°F
2) In a bowl, mix together the flour, salt, baking powder and lemon zest.
3) In another large bowl, blend together the eggs, brown sugar, yogurt and vegetable oil.
4) Add the dry ingredients in three increments with the milk alternately, to the wet ingredients (egg mixture). Combine well after each addition but do not overmix.
5) Make the streusel by combining the dry ingredients in a bowl. Add the melted butter and mix to form clumps.
6) Set aside some blueberries for the top and fold in the rest of the blueberries gently into the batter to avoid bleeding of the fruits.
7) Spoon the batter into muffin cups or a greased muffin tin. Put on top the reserved blueberries. Top with the streusel topping.
8) Bake for 20 to 22 minutes. (Check at 18 minutes). Take out of the oven when muffins are golden brown and the berries are bubbling in its own juice.
Let cool.
¡Para buen provecho!
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#premiumhomemade
#homemade
#blueberrymuffins
#blueberries