This recipe is a keeper. Moist and just the right amount of sweetness. Put some cardamom sugar glaze on top and decorated with strawberries and blueberries. Was a hit with the crowd. Thanks : )
If y’all swap the vanilla for coconut extract and the butter for coconut oil and the buttermilk for coconut milk and condensed coconut milk, you’ll have a great coconut muffins instead of 2 eggs just 1 and add some shredded coconut flake, it taste delicious. Only if you really like coconut. (For the people that ask for calories 245 each)
-All purpose flour 1 cup (120g) -Baking powder 1 teaspoon -Salt 1/4 teaspoon Sift, mix and keeip it aside -Eggs - 4 at room temperature Beat for a minute Sugar - 3/4 cup (175g) Measured and powdered Add it in parts and beat Beat until it changes Pale and creamy Vanilla 1 teaspoon Melted butter 1/3 cup (80ml) Mix until combined Add dry ingredients (baking powder) in 4 to 5 parts and gently mix When the batter becomes thick Dilute wifh 3 teaspoons of milk (1 spoon at a time) Mix gently until combined (put some parts of baking powder in while mixing) Transfer the batter to an 7 inch greased pan Level and tap to avoid air bubbles Bake in preheated oven at 180° for 35 to 40 minutes Transfer to a cooling rack and let it cool completely (makes 8 big slices
Do you think it’s OK to use Greek yogurt? It’s all I have in the house right now. I’m doing an Indian overnight marinade with chicken thigh. I have plain Greek yogurt leftover
The measurements in the discription says: 3/4 cup all purose flour as 90gm and 1/2 cup sugar as 100gm. I am new into baking. Could you please confirm if its a mistake or are you using different cups for measuring sugar and flour?
