CookEatShare также доступен на языке: English
Закрыть

Рецепт ice-creamed BEETroot walnut, raisin MUFFINS

click to rate
1 голос | 1478 визитов

A real culinary adventure in the making turned out incredibly, moist and tasty muffins.
Any rich based ice-cream would work marvelously as well.

For a dedicated post...refer to:
http://www.foodessa.com/2011/09/re-purpose-ice-cream-and-bake-journey.html

Порций: 12 muffins
Tags:

Ингредиенты

Cost per serving $0.00 view details
  • . >(American / Metric measures)<
  • . > DRY MIX:
  • . 2 cups (260g) unbleached All-Purpose flour
  • . 1 tsp. (5ml) baking powder
  • . 1 tsp. (5ml) baking soda
  • . 1/2 tsp. (2.5ml) sea salt
  • . 1/2 cup (105g) sugar
  • . 1/2 cup (85g) walnuts, coarsely chopped
  • . 1/2 cup (120g) dried raisins
  • . sprinkle of unsweetened shredded coconut
  • . > WET MIX:
  • . 2 large eggs
  • . 1/2 cup (120ml) vegetable oil
  • . 1 tsp. (5ml) almond extract
  • . 1 cup (250ml) ice-cream (Beetroot in this case), thawed *
  • . 1 orange zest (optional)
  • .
  • .* Ice-cream thawed: Make sure this procedure has been done solely in the refrigerator about one hour before starting the recipe.

Инструкции

  1. . No electric mixer required. Pre-heat oven at 350F/180C/Gas4.
  2. Position rack at the 2nd level from the bottom oven. Prepare a muffin pan with paper liners. Note: oil spray will be used right before pouring the batter.
  3. . DRY MIX: In a large bowl...whisk together all the dry ingredients.
  4. . WET MIX: In a medium bowl...whisk the eggs and add in the rest of the wet ingredients. Blend until well combined.
  5. . Make a well in the dry ingredients and then add the wet mixture. Combine only until there is no appearance of flour. Do not over mix the batter. Set aside.
  6. . Spray a generous spot of oil into every paper liner. Fill the cups evenly. Optional: sprinkle with sugar or with unsweetened shredded coconut.
  7. . BAKE them for about 26-28 minutes or until a toothpick comes out clean. When you take them out...do not wait longer than 5 minutes to extract them out of their molds. Yes, they will still be hot...but not unmanageable. This will stop the muffin from over baking and will keep the liners from sticking too much to the muffin. Note: When ready to peel off the cupcake liners...be gentle.
  8. . If not planning to eat the muffins within the next two days...it's best to freeze them with their paper liners up to one months time. Afterwards, re-warm with keeping the paper liners. Set the oven on very low for about 20 minutes.
  9. . Happy baking and flavourful wishes...FOODESSA.com

Nutrition Facts

Amount Per Serving %DV
Serving Size 0g
Recipe makes 12 servings
Calories 0  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment