Dessert By Candy

My refusal to turn on the air-conditioner at home means that I haven’t been sleeping well in the last couple of days. As soon as the temperature warms up, I wake up. The downside is obviously not getting enough quality zzz’s for me. However, the upside is that I would take advantage of the extra time on my hand with some quick and easy baking. When I looked in my fridge this morning, that green carton of buttermilk stared right back at my sleepy eyes. I was left with no choice but to make buttermilk muffins.

Ingredients

• 454g all-purpose flour
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 250g sugar
• 10 tbsp melted butter, room temperature
• 250mL buttermilk, room temperature
• 250mL heavy cream, room temperature
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 2 1/2 cup of toasted pistachio, shredded dried coconut, chopped dried papaya, chopped dried pineapple, chopped crystalized ginger combined

Method

1. Preheat oven to 350F. Line two dozen muffin tins with paper liner.
2. In a large mixing bowl, stir together flour, baking powder, baking soda, salt, sugar, cinnamon, and ground ginger.
3. In a medium mixing bowl, whisk together melted butter, buttermilk, heavy cream, eggs, and egg yolk until homogenous.
4. Pour the wet ingredients into the flour mixture and stir together with as few strokes as possible until just combined. Gently fold in nuts and fruits.
5. Using an ice-cream scoop, divide the batter to the muffin tins. Bake for approximately 40 minutes until golden.

This entry was posted on Wednesday, May 30th, 2007 at 11:53 pm and is filed under Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.