蓝莓小蛋糕二号

这次用了个不同的方子, 烤了一批Blueberry muffins with cinnamon sugar topping. 蛋糕基本完全按照方子做的, 不过用buttermilk代替了milk, 然后用brown sugar取代大部分white sugar. topping吸取上次一个sopapilla cheesecake pie的教训, 大概只用了recipe中一半的butter, sugar, 等等, 出来甜度什么的也绰绰有余了. 米国人真是重口味啊.
这次的唯一缺陷是烤的好像有点干, 不知道是温度太高? 还是batter不够湿什么的? 原方子的分量说是做8个extra large的muffin的, 20-25分钟; 我烤出来10个standard size的, 大概18分钟出炉.

recipe: http://allrecipes.com/recipe/to-die-for-blueberry-muffins/

Ingredients
* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

成品:

From Life 生活乐趣

照习俗显示一下奋力啃了一番之后的内里:

From Life 生活乐趣

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