da lame x memuffin nih.. tiba2 ader order plak.. mase dpt order ni pon mmg da riso da. coz da lama xbuat. takot xnaik membukit. bila buat.. mmg btol lak.. muffin ni xnaik. da cuba ikot segala tips nk dptkan muffin tinggi ni.. tp xde rezki lak.. disebabkan ni frust la ak.. xtaw mane silap.. myb next time nk gune SRF dgn tmbh 1 sudu baking powder la..
Resepi : Blueberry Muffin
Sumber : Always Order Dessert
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup white granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
zest of 1/2 lemon
1/2 cup whole milk
2 tablespoons sugar in the raw or decorating sugar crystals (optional)
1. Preheat oven to 375 degrees. Generously butter and flour a standard 12-cup muffin pan. In a medium bowl, sift together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat (this will keep the berries afloat in your muffin, instead of letting them settle down to the bottom); set aside the flour mixture and the blueberries.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream your softened butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla and lemon zest.
3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, sprinkle sugar crystals on top of muffin batter.
4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature
To store: Wrap muffins individually in parchment paper and keep in an airtight container at room temperature for up to 3 days. If you want to save muffins longer than that, wrap individually in plastic wrap and freeze. To defrost, remove one muffin and leave on the counter overnight, microwave for 20 seconds, or split and toast in a toaster oven or toaster.