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Blueberry-cornmeal muffins with thyme glaze (muffins de arandanos con glacé)



A few days ago I made these muffins with blueberries and most of all I wanted to try the paper molds, they are very good because they do not stick or burn.
 Now that I see them I think they could also be made for Christmas.

We are already so close. I've been watching recipes, I always watch a lot but of course I can not do all of them and I'm on the computer for a while. 
But I like to look at everything Christmas and of course I think about my mom.

Esperanza wants to make the Christmas Cake my mom made, 
 it's absolutely delicious,  and really smell like Christmas (by the spices)
I did it here  years ago if someone wants to see it, just like stollen, my mom's Christmas cake  is the best I've tasted. The cookies .., Salmon puff pastry. so many things. Once again I know I can not do everything. But Christmas is here and is wonderful :)







Blueberry Cornmeal muffins with thyme glaze
(Adapted from Bake from scratch)

Ingredients ( 8 muffins)

1  2/3 cups all purpose flour
1 cup yellow corneal 
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter softened
1 1/2 cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole buttermilk or greek yogurt
1 1/2 cups frozen blueberries



Method

Preheat oven to 210° c( 400° F)
 Line 8 jumbo muffins cups (or more smaller) with parchment paper liners.
In a medium bol whisk together flour, cornmeal,baking powder,bakimg soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs one at a time,beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture alternately with greek yogurt or buttermilk,begining and ending with flour mixture, beating just until combined after each addition. Fold in blueberries.

Spoon  batter into prepared muffins cups. Bake for 5 minuts. Reduce oven temperature 180°c (350°F) and continue baking until muffins are golden brown and a wooden pick inserted in center comes out clean, about 25 minutes.
Let cool in pans for 5 minutes.
Drizzle with thyme glaze and serve warm or at room temperature.


Thyme glaze 
1/2 cup thyme syrup (recipe follows)
1 tablespoon fresh lemon juice
1 cup (120 grams) confectioners sugar

Whisk together thyme syrup , lemon and confectioners sugar until smoothy.

thyme syrup
1/4 cup water
1/4 cup granulated water
3 spring fresh thyme

In a small saucepan bring granulated sugar,water and thyme boil over medium heatstirring until sugar is dissolved.Remove from heat and let cool completely.Remove thyme spring.




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Muffins de arandanos con glace  























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