49 lines
1.1 KiB
Plaintext
49 lines
1.1 KiB
Plaintext
Mint chocolate chip muffin
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9
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Mint chocolate chip muffins
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---
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Flour|260|g
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Brown sugar|150|g
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Baking powder|11|g
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Salt|0.5|tsp
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Eggs|2|pcs|room temperature
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Buttermilk|120|ml ~ Milk|120|ml|+ 1 tbsp lemon juice
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Mint|10|leaves
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Neutral oil|100|ml
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Vanilla|1|tsp
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Chocolate|150|g
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Lemon|0.5|pcs
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---
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Cold-infuse the milk with half the mint for at least 1 hour.
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Finely chop the other half of the mint, add the lemon zest and rub by hand into the brown sugar. Infuse at least 30 minutes.
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Strain the sugar to remove most of the mint.
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In one bowl: mix flour, baking powder, salt.
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In another bowl: eggs, strained milk, oil, vanilla.
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Pour the wet into the dry.
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Mix very briefly.
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The batter should be thick and lumpy.
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Add the chocolate without overmixing.
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Rest the batter 30 minutes at room temperature.
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Preheat the oven to 220°C.
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Fill the muffin tins to the brim.
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Bake 5 minutes at 220°C.
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Lower to 180°C without opening the oven.
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Bake another 15–18 minutes.
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Let cool 5 minutes before unmoulding.
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---
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Never overmix
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---
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bento
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baking
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sweet
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---
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Easy
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Optional oven ~ microwave
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No
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By hand ~ cutlery
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Low
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Mild
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Medium
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Stays moist
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Crumbs likely
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