Thursday, January 6, 2011
Maple Walnut Muffins
As soon as I looked inside Sarabeth's Bakery, I knew it had potential. I liked the photos. They provide good instruction in the places you need it, but it is not step-by-step which can be overkill. She includes tons of tips. The recipes are so well written, explaining the areas that might be confusing. The thing I like the most is that unlike many cookbooks, the recipes are all different. Many cookbooks have ten muffins recipes that are all the same, just one has blueberries and the other banana. After making these maple walnut muffins, I also made the blueberry ones. They were equally good, but very different. The direction and the clarity the recipes provide make me feel as though it could be possible to cook every recipe successfully, even the croissants. These muffins turned out just as described, nice and brown on the outside and full of maple goodness on the inside. This book is definitely kitchen worthy. Now to decide which one is moving to the living room.
Maple Walnut Muffins
adapted from Sarabeth's Bakery
2 tbsp. butter softened for greasing pan
2 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups maple syrup
1/4 teaspoon maple extract (optional)
1 1/2 sticks unsalted butter, melted
1/2 cup whole milk
1 large egg, plus one large egg yolk, at room temperature
1 cup walnuts, toasted and coarsely chopped
Preheat oven to 400 degrees Fahrenheit. Grease 12-cup muffin tin with butter, along with the top of the pan.
In a medium bowl whisk together flours, baking powder, and salt. In a separate bowl whisk together maple syrup and extract, melted butter, and milk. Whisk in the egg and yolk. Add wet ingredients to the dry and stir until just smooth. Stir in walnuts. Let batter sit for 5 minutes until the dry ingredients can absorb the liquids.
Using a 2 1/2 inch ice cream scoop, portion the batter, round side up, into the muffin tins.
Bake for 10 minutes, then reduce oven temperature to 375 degrees Fahrenheit. Bake until tops are golden brown and cake tester comes out clean, about 15 minutes more.
Cool in pan for 10 minutes (ok, I only waited 5). Remove muffins from pan and serve.