Maple Muffins From Sarabeths Bakery Food

MAPLE MUFFINS

Steps:

• Set a rack in the center of the oven and preheat to 400°F.
• In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
• In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the walnuts, if using. Let the batter rest for 5 minutes.
• Meanwhile, grease the muffin pan generously with softened butter (see my note about the muffin pan below).
• Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
• Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
• Note: My only quibble with this recipe is that the muffins tend to stick to the pan. I found that letting them cool for only 5 minutes (instead of the recommended 10) helped them release more easily. If they stick, take a butter knife or offset spatula and run it around the edges; and instead of pulling the muffins out of the pan, turn the pan over and knock it gently on the counter until the muffins drop out. Or, use paper liners and call it a day (but still butter the top of the pan!). I also found that the recipe is perfect for 12 muffin cups without the nuts; when you add the nuts, the muffins run into each other a bit, making them difficult to remove. So, if you're adding the nuts, you might want to bake the muffins in two pans, filling 6 cups in one pan and 7 in the other, for a total of 13 muffins.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

BRAN MUFFINS FROM SARABETH'S BAKERY

Steps:

• Position a rack in the center of the oven; preheat to 400°.
• Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
• Whisk the bran, flour, baking powder, and salt together in a bowl.
• Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until smooth, about 1 minute.
• Gradually add the sugar; beat, scraping the sides of the bowl often with a silicone spatula until the mixture is very light in color and texture, about 5 minutes.
• Add the honey and beat for 1 minute.
• Gradually add in the eggs, beating well after each addition.
• Decrease mixer speed to low; in thirds, beat in the bran mixture, alternating with two equal additions of milk, scraping down the sides of the bowl often, and mix until smooth.
• Stir in the raisins.
• Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are browned and a cake tester comes out clean, about 15 minutes more.
• Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.

MAPLE MUFFINS FROM SARABETH'S BAKERY

Steps:

• Position a rack in the center of the oven and preheat to 400°.
• Brush the insides of 12 muffin cups with softened butter, then brush the top of the pan.
• Whisk the unbleached flour, whole wheat flour, baking powder, and salt together in a bowl.
• Whisk the maple syrup, melted butter, and milk together in another bowl, then whisk in the egg and yolk.
• Add the dry ingredients to the wet ingredients and stir just until smooth.
• Stir in the walnuts; let the batter stand so the dry ingredients can absorb the liquid, about 5 minutes.
• Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
• Bake for 10 minutes; decrease the oven temperature to 375° and bake until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 more minutes.
• Cool in the pan set on a wire rack for 10 minutes; remove muffins to wire rack and cool completely.

MAPLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Stir together the dry ingredients.
• Add butter and blend well.
• Add egg, maple syrup and milk.
• Stir until well blended (do not over beat).
• Fill greased muffin tins about ½ full.
• Bake for 20-25 minutes.

MORNING MAPLE MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

SARABETH'S BAKERY PUMPKIN MUFFINS

Steps:

• Position a rack in the center of the oven; preheat oven to 400°.
• Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
• Sift the flour, baking powder, cinnamon, ginger, , and salt together in a medium bowl.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on high speed until creamy, about 1 minute.
• Gradually beat in the sugar, and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 mintues.
• Gradually beat in the eggs.
• Decrease the mixer speed to low; beat in the pumpkin (the mixture may look curdled).
• In thirds, beat the flour mixture, and mix until smooth.
• Add the raisins; increase speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
• Using a 2 1/2 inch diameter ice cream scoop, portion the batter, rounded side up, into the prepared cups.
• Sprinkle the tops with sunflower seeds.
• Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a pick comes out clean, about 15 minutes more.
• Cool in the pan for 10 minutes; remove the muffins from the pan and cool completely (on wire rack).