Earth Market Muffins | Sweet
Receita de Caroline Sullivan de Sweet.
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Cooking tools:
- Kitchen scale
- Cooling rack
- Muffin tin
- Cupcake liner
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Oven
Ingredients
- 1 quantity cinnamon and nut topping or macadamia nut, coconut and palm sugar topping
- CINNAMON AND NUT TOPPING
- Combine 70 g (1/2 cup) roughly chopped raw nuts (either hazelnuts, walnuts or pecans),1 teaspoon ground cinnamon, 2 tablespoons desiccated coconut and 2 tablespoons rapadura sugar in a bowl.
- MACADAMIA NUT, COCONUT AND PALM SUGAR TOPPING
- Combine 70 g (½ cup) roughly shopped raw macadamia nuts, 2 tablespoons desiccated coconut and 2 tablespoons granulated coconut palm sugar in a bowl.
- 400 g fruit (weighed whole), prepared
- Dry mix
- 130 g (1 cup) unbleached white spelt flour
- 145 g (1 cup) wholemeal spelt flour
- 2½ teaspoons baking powder
- 75 g (1/2 cup) rapadura sugar or raw sugar
- Wet mix
- 125 ml (1/2 cup) milk
- 125 ml (1/2 cup) cultured buttermilk or yoghurt, plus extra, as needed
- 1 egg, at room temperature
- 1 teaspoon natural vanilla extract
- 80 g unsalted butter, melted and cooled a little
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