IG Live! Bake The Book with Angela // 04.04 @ 1pm!


snack-cakes-104

Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats is out April 28, 2020! In anticipation of its release, Goldenrod owner (and now author!) Angela is doing a weekly Instagram Live to bake a recipe from the book. 

Join Angela Saturday, April 4 at 1pm CDT to bake her favorite muffin recipe from Perfectly Golden – The Base Muffin recipe that you can make into any flavor you love, and with any ingredients you have around that need to be used – such as nuts, fruit, dried fruit, spices, etc.

Check out the recipe below – don’t forget to join us tomorrow, Saturday April 4 at 1pm CDT on Instagram (@goldenrodpastries) to make this recipe live with Angela – and ask questions! And don’t forget to preorder your copy of Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats! We want to encourage you to shop smaller retailers at this time – like our friends at Francie and Finch, Indiebound, Barnes and Noble, and Bookshop


Base Muffin Recipe

from Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats 

INGREDIENTS

4 tablespoons (1/2 stick, 55 g) unsalted butter, at room temperature, or 1/4 cup (48 g) vegetable shortening

1/2 cup (100 g) granulated sugar, plus 2 tablespoons (25 g) for sprinkling

4 large eggs

1 teaspoon sea salt

2 1/2 cups (313 g) all-purpose flour or 2 1/2 cups gluten- free all-purpose flour

2 teaspoons baking powder

1 teaspoon pure vanilla extract

1 cup (240 ml) milk, almond milk, or your favorite nondairy milk

 

YIELD

8 large muffins or 16 small muffins

 

Preheat your oven to 350°F. Line 8 large wells or 16 small wells of a muffin pan with store-bought paper liners or make your own from parchment paper.

Combine your choice of fat and 1⁄2 cup (100 g) of the sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed with a paddle attachment to cream together the two ingredients. Next, add the eggs, one at a time, making sure to mix well after each addition. The mixture may look a little separated after you add all the eggs—that is okay. You want it all as well combined as possible, but sometimes it does look a little broken. Add the salt, flour, baking powder, and vanilla and mix on low speed to incorporate. Slowly start streaming in the milk while the mixer is running. Once you have added all the milk, increase the speed to make sure you work out any lumps of shortening or flour in the mixture. Remove the bowl from the mixer and fold in any additions at this time.

Fold in additional ingredients, such as fruit and nuts (if using), once your batter is fully mixed and complete. I like to be sure to keep my fruit pieces intact, so gently folding them in at the end is key.

Portion the muffin batter evenly among the prepared muffin wells. Sprinkle with the remaining 1⁄4 cup (50 g) of sugar. Bake for 18 to 25 minutes, depending on the size of your muffins. The muffins are done when they are a nice golden brown color and the centers of each muffin do not give at all when you press them lightly. You can also insert a cake tester or paring knife to make sure it comes out clean.

Serve warm!

Angela Says:

*For the gluten-free flour, I recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (370 g) or King Arthur Gluten Free Measure for Measure Flour (300 g)
*Muffins are always best with a little hint on top of what you’ll find inside. Save a tiny bit of your add-in ingredients to add to the top of your muffins, with a tiny sprinkle of sugar. It adds a great finishing touch.

+ There are no comments

Add yours