Saturday, April 28, 2012

Pancake Soufflé Muffins with Strawberry-Maple Syrup


Ingredients:

For the muffins
Nonstick cooking spray
10-1/2 oz. (2-1/3 cups) all-purpose flour
4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. kosher salt
6 large eggs, separated and at room temperature
3/4 tsp. cream of tartar
3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
6 T bs. granulated sugar
1 tsp. pure vanilla extract
3-1/3 cups buttermilk, at room temperature
Confectioners’ sugar, for sprinkling

For the strawberry syrup
1 cup pure maple syrup
1 cup quartered, hulled ripe strawberries

Directions:

 Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.

In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.

With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.
Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Recipe shared from: http://www.finecooking.com/recipes/pancake-souffle-muffins-strawberry-maple-syrup.aspx?nterms=50030