Saturday, September 26, 2020

Large Muffin Top Breakfast

To overcome some of the COVID-19 stay home and teleworking humdrum, I baked myself the large top muffins.


The original recipe name is Almond Crumb Top Muffins from my friend's aunt.   I made some modification to the ingredients.
Topping - Mix all of the followings together.
2/3 C Flour
2/3 C Brown Sugar
1 tsp Ceylon  Cinnamon
5 Tbsp butter, chilled, cut into small pieces
1/4 C Slivered Almonds 
1/4 C Raisins

Batter - Mix all of the followings together.  
Shift flour, baking powder, baking soda 3 times.  Add salt and mix well.
2-1/4 C Flour
2 Tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt

Mix the following well.   Beat egg and add sugar till foamy and pale.  Hand mix in milk, sour cream oil and zest. 
1 Egg
2/3 C Sugar
1/2 Milk
1/2 C Sour Cream
1/3 C Organic Avocado Oil
1 Tbsp Orange Zest.

Mix flour into egg mixture.
Preheat oven to 375'F - 400'F
Scoop batter equally onto large muffin top pan.  *If needed, coat with butter, than, flour to the mold.  Spread the topping on top of the muffin equally and bake for 10 min.  Check with tester.  If it comes out clean, it's done.

Freeze extras for another morning!


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