Muffins de Mora

Name: Muffins de Mora
Cuisine: Spanish
Ingredients: 400 g harina de trigo todo uso; 14 g polvo de hornear; 150 g azúcar blanca granulada; 2 g sal fina; 300 g leche; 80 g aceite vegetal; 80 g mantequilla sin sal; 15 ml vinagre blanco; 15 ml extracto de vainilla; 150 g frambuesas congeladas o frescas; 70 g azúcar morena clara; 15 g azúcar blanca granulada; 60 g mantequilla sin sal; 80 g harina de trigo todo uso; Una pizca sal; 150 g frambuesas; 70 g azúcar blanca granulada; 15 g maicena; 15 g agua; 7 g jugo de limón

Serves 1

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Muffins de Mora

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Serves 1

Directions

1Mix the cornstarch and water in a small bowl until well integrated.
2Reserve the slurry.
3Combine the raspberries, sugar, and lemon juice.
4Cook over medium heat, and when it starts to boil, add the slurry to the pot.
5Keep mixing until the marmalade thickens; this will take one to two minutes.
6Prepare the crumble.
7Mix all the ingredients in the description, and with a cutter or fork, integrate all the ingredients.
8Reserve.
9Sift the flour with the baking powder in a large bowl.
10Add the sugar and salt.
11Mix and reserve.
12In another bowl, combine the milk, vegetable oil, butter, vinegar, and vanilla.
13Mix very well and pour the liquids over the dry ingredients, and mix gently until everything is well integrated.
14Don’t overmix, as soon as the dough is uniform, stop.
15Sprinkle a little flour over the raspberries and stir them in the flour to cover them well.
16Incorporate them into the dough along with a little orange zest, and with enveloping movements, incorporate them into the dough.
17Assemble the muffins.
18Fill each muffin tin up to three-quarters of its capacity with the batter.
19Then add approximately one teaspoon of marmalade.
20Sprinkle generously the crumble on top.
21Take to the oven at 365ºF (185ºC) for 18–23 minutes.
22Take out of the oven and let cool for five minutes.

Ingredients

400 g harina de trigo todo uso
14 g polvo de hornear
150 g azúcar blanca granulada
2 g sal fina
300 g leche
80 g aceite vegetal
80 g mantequilla sin sal
15 ml vinagre blanco
15 ml extracto de vainilla
150 g frambuesas congeladas o frescas
70 g azúcar morena clara
15 g azúcar blanca granulada
60 g mantequilla sin sal
80 g harina de trigo todo uso
Una pizca sal
150 g frambuesas
70 g azúcar blanca granulada
15 g maicena
15 g agua
7 g jugo de limón

Tips

El nombre técnico de la mezcla de maicena y agua se llama slurry.

Muffins de Mora

Serves 1

instagram.com

Muffins de Mora

instagram.com

Serves 1

Directions

1Mix the cornstarch and water in a small bowl until well integrated.
2Reserve the slurry.
3Combine the raspberries, sugar, and lemon juice.
4Cook over medium heat, and when it starts to boil, add the slurry to the pot.
5Keep mixing until the marmalade thickens; this will take one to two minutes.
6Prepare the crumble.
7Mix all the ingredients in the description, and with a cutter or fork, integrate all the ingredients.
8Reserve.
9Sift the flour with the baking powder in a large bowl.
10Add the sugar and salt.
11Mix and reserve.
12In another bowl, combine the milk, vegetable oil, butter, vinegar, and vanilla.
13Mix very well and pour the liquids over the dry ingredients, and mix gently until everything is well integrated.
14Don’t overmix, as soon as the dough is uniform, stop.
15Sprinkle a little flour over the raspberries and stir them in the flour to cover them well.
16Incorporate them into the dough along with a little orange zest, and with enveloping movements, incorporate them into the dough.
17Assemble the muffins.
18Fill each muffin tin up to three-quarters of its capacity with the batter.
19Then add approximately one teaspoon of marmalade.
20Sprinkle generously the crumble on top.
21Take to the oven at 365ºF (185ºC) for 18–23 minutes.
22Take out of the oven and let cool for five minutes.