Muffin Recette Marmiton

Muffin Recette Marmiton

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Muffins aux mûres très faciles Recette de Muffins aux mûres très
Muffins aux mûres très faciles Recette de Muffins aux mûres très from www.marmiton.org

Introduction: Let’s Bake Some Muffins!

Are you in the mood for something sweet and easy to make? Look no further than this muffin recette Marmiton! These fluffy and moist muffins are perfect for a quick breakfast or an afternoon snack. Plus, they’re customizable with your favorite mix-ins. So, let’s get baking!

Ingredients:

– 2 cups all-purpose flour – 1/2 cup granulated sugar – 1 tablespoon baking powder – 1/2 teaspoon salt – 1/2 cup unsalted butter, melted and cooled – 2 large eggs – 1 cup milk – 1 teaspoon vanilla extract – Optional mix-ins such as chocolate chips, blueberries, or chopped nuts

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners. 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. 3. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract. 4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. 5. Fold in your desired mix-ins. 6. Spoon the batter into the muffin tin, filling each cup about 2/3 full. 7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. 8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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Nutritional Information:

– Calories: 230 – Fat: 11g – Carbohydrates: 28g – Protein: 4g – Fiber: 1g

Cooking Time:

Preparation time: 10 minutes Cooking time: 18-20 minutes Total time: 30 minutes

Equipment:

– Muffin tin – Paper liners (optional) – Large mixing bowl – Whisk – Spoon – Wire rack

Serving Suggestions:

Serve your muffins warm or at room temperature with a cup of coffee or tea. They’re the perfect addition to any breakfast or brunch spread.

Variations:

– Lemon Blueberry Muffins: Add 1 tablespoon of lemon zest and 1 cup of fresh or frozen blueberries to the batter. – Chocolate Chip Muffins: Fold in 1 cup of chocolate chips to the batter. – Banana Nut Muffins: Replace the milk with 1 cup of mashed ripe bananas and fold in 1/2 cup of chopped nuts.

Substitutions:

– Sugar: You can substitute the granulated sugar with brown sugar or honey. – Butter: You can substitute the unsalted butter with vegetable oil or coconut oil. – Milk: You can substitute the milk with almond milk, soy milk, or buttermilk.

Storage:

Store your muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.

Tips:

– Do not overmix the batter as it can make the muffins tough. – Use room temperature ingredients to ensure even mixing. – Grease the muffin tin well or use paper liners to prevent sticking. – Fill each cup about 2/3 full to allow room for the muffins to rise.

Notes:

This recipe makes 12 muffins. You can easily double the recipe to make more.

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Frequently Asked Questions:

Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour for all-purpose flour, but the muffins may be denser. Q: Can I use frozen fruit instead of fresh fruit? A: Yes, you can use frozen fruit, but make sure to thaw it first and drain any excess liquid. Q: Can I use a muffin mix instead of making the batter from scratch? A: Yes, you can use a muffin mix, but follow the package instructions for the amount of liquid and mix-ins to add.

Conclusion: Give This Recipe a Try!

This muffin recette Marmiton is easy to make and customizable to your liking. Try out different mix-ins and variations to find your favorite flavor combination. These muffins are perfect for breakfast, brunch, or a sweet treat anytime. So, grab your ingredients and start baking!

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