A few weeks back, I won yet another awesome giveaway prize! This time, I won Silicone Moulds from Chef Dennis over at More Than a Mount Full. I was super excited cause I LOVE all my other silicone products. They are SO wonderful to have in the kitchen... talk about easy clean up. And you never have to worry about your cakes/muffins/whatever sticking to these...they pop out as if they too want to be congratulated on a job well done!! So thank you to Chef Dennis and also to Sarah-Jane!! I am super excited about using this product...it's a kitchen must have!!
Now.....If only I had not over baked these wonderful little muffins....if only I could go back in time and tell over doubting self to do as the recipe says....don't listen to anything this time: TAKE THE MUFFINS OUT AFTER 20 MINUTES - NOT A MINUTE LONGER!!! If only I could do that, I could be going on and on about how heavenly these muffins where, instead of telling you what a disappointment they were :( I might claim to be a sauce girl, I might claim to be kick ass griller (I don't even know if that's an actual word, I just love that title!!), but I will never say that I am anything near a baker. But I keep trying, so that's what counts the most!! Don't get me wrong, these muffins weren't inedible....oh, no, we at them....they were just over baked and a little dry.....otherwise, the flavors were wonderful!
Two things...First, I cut the original recipe ingredient amounts in half and did not fill the moulds as full as I should have. These muffins should have risen over the top a bit to give a look like Starbucks Crown Top Muffins. Second, I decided to put the batter directly into the moulds... I wanted to show just how wonderful a product this is. Seriously....this is what the moulds looked like after I took the muffins out.... I did not clean or wipe these down at all:
Amazing!! If for no other reason, considering buy some silicone moulds just to give you more ease in the kitchen....less clean up equals happy cook!!!
***The opinions stated on this site regarding the silicone moulds are just that...the opinions of Jenn's Food Journey. In no way was I compensated for this review***
White Chocolate & Strawberry Muffins
Adapted from Food.com
- makes 6-8 muffins -
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 oz white chocolate, finely chopped or 6 oz white chocolate chips (I used another 2oz of white chocolate chips to scatter on the tops of the muffins)
2 Tablespoons unsalted butter, room temperature
1 egg, room temperature
3/8 cup (6 Tablespoons) granulated sugar
3/8 cup (6 Tablespoons) granulated milk (I used 2%)
1/2 teaspoon vanilla extract
3-4 teaspoons strawberry preserves
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Add 2 oz of white chocolate and all the butter to the top of a double broiler set over simmering water. Stir constantly until half of the chocolate and butter is melted. Remove the top of the double broiler; continue stirring, away from the heat, until the mixture is smooth. Cool for 10 minutes. (You can also do this in a microwave safe dish, on LOW power, stopping to stir every 10 seconds, until half the chocolate and butter are melted-stir until smooth, let cool 10 minutes.)
Preheat oven to 375 degrees F. In a bowl of a stand mixer (or in a large mixing bowl using a hand mixer) fitted with a paddle attachment, add the egg and the sugar and mix on medium until thick and pale yellow (about 2 minutes). Add the cooled chocolate mixture and beat until smooth. Add the milk and the vanilla, beat until fully incorporated. Add the flour mixture a little at a time and beat until incorporated, scraping down the sides at least once. Remove bowl from mixer and fold in 4 ounces of white chocolate.
Fill silicone moulds or muffin tins (spray with non stick spray or line with muffin liners...you can do that with the silicone moulds too) 3/4 full. Top each one with 1/2 teaspoon of the strawberry preserves. Using a toothpick, swirl the preserves into the batter. Top with additional chocolate if desired. Bake for 20 minutes or until a toothpick poked into the center comes out clean; rotating the tins half way through baking time. Set pan on wire rack to cool for 10 minutes. Enjoy!