To Share, To Enjoy Life Together. Why not make the "Cooking Adventures" as part of family activities to share, explore, and appreciate the differences... Let's Rock together in the Home Kitchen Lab!
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.
2/3 C Sugar
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.