Magandang umaga sa inyong lahat/ Good morning to everybody!
What is the better way to wake-up somebody? crank your oven, prepare your favorite muffin recipe and let the science of baking spread the bursting aroma in the air and believe me, one by one, somebody will be peeking in your kitchen.
I’m not really a fan of freezing muffin. They’re not difficult to make that’s why I only make special muffins only for today. I’m really sorry but there’s nothing more beautiful experience other than smelling the aroma of a freshly baked delicious muffin, and enjoy as it comes out from the oven. But for any kind of berries, I love them fresh or frozen. Every time I saw berries that is on sale in the grocery store, I buy a lot and stash some in the freezer for all my baking needs or smoothie. What makes this muffin special, use brown butter or ghee instead of regular butter.
Now, let’s talk about brown butter and Ghee. They’re sisters, with a very slight difference. Brown butter contains deeply caramelized milk solids while Ghee is also pure butterfat where all the milk solids were removed. They’re both cooked a little longer which gives a more nutty profile flavor. Ghee is a traditional Indian food but it’s getting its popularity and used around the world. Who wouldn’t like butter, It is one of those ingredients that gives a grand flavor to any dish. One time, I stumbled on an article about browning butter to get a nutty flavor and I did. But the more you dare yourself to cook it a little longer it gives you that toffee or butterscotch flavor. Wow, it has that ridiculous flavor that is wonderful for both sweet and savory. For baking, fried rice, cauliflower rice, sauteed vegetables, searing meat/fish. It was pure satisfaction and yummmmm. Since then, I always make sure that I have more than enough not just only for baking but for cooking any kind of dishes too.
Taking your time to bring your butter to the next level is very simple and easy. All you need is butter, low heat and patience. I know, Ghee is supposed to be cooked until the milk solid just turns amber then strain the milk solid completely, giving you that slightly nutty flavored butterfat. While brown butter is cooked a little longer until it turns to deep amber to give you that deeper delicious flavor then transfer to a heatproof jar without straining the milk solids. But, Instead of me making two separate brown butter and ghee, I just cook until deep amber. Strain half of the cooked butter and leave the other half as is. Now you have a deep flavored Ghee and brown butter.
Clarified butter – Ghee and Brown butter
- 5 cups Good unsalted butter/ 2 1/2 pounds
- Place the butter in a large saucepan in a medium-heat. When the butter melts lower the heat to low. As it starts to boils, the water will start to evaporate, creating a lot of bubbles and subside as they pop. The butter will look very yellow, the milk solids will aggregate and it will start to sink at the bottom. When the liquid is clear, you are on the first stage, Clarified butter-( turn off the heat and strain to separate the milk solids if you only need a clarified butter)
- Keep cooking, stirring not to let the milk solids stick at the bottom of the fat that will be prone for burning. It will create a thick froth. ( skim anything floating but if you want brown butter, leave it) When the liquid butter turns amber with tiny bubbles rising from the bottom of the pan and smells fragrant and nutty, you've got Ghee. (strain immediately using a fine sieve strainer, cheesecloth or like what I use a coffee filter. But please don't discard the milk solids, delicious to spread on your toast.)
- Taking more steps ahead, continue cooking while stirring until deep amber with a delicious, deep buttery and nutty scent. NOW YOU HAVE A SEXY INGREDIENT. Transfer to a heatproof jar and chill to cool. Cover tightly and store on the counter or in the fridge.
BANANA- BERRY MUFFINS WITH ALMOND STREUSEL
- Lined Extra large muffin tin
- 1 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 2 large Eggs
- 1/4 cup Brown sugar
- 1/4 cup Ghee, melted(homemade, recipe follows) or store-bought or 1/4 cup vegetable oil See additional recipe
- 1 tsp Vanilla
- 2 Bananas = 1 cup mashed
- 1 1/2 cup Mixed frozen berries (do not thaw) +2 tablespoon flour
- Almond Streusel See the recipe under my Cinnamon Coffee Cake recipe that I previously posted:)
- Pre-heat oven to 350°F convection/ 375°F standard. Line muffin tin.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a small mixing bowl.
- In a large mixing bowl, whip eggs, sugar, melted ghee, vanilla, and banana until well mixed. Add flour mixture and give a quick whip just to combine. Coat the frozen berries with the flour and fold them into the batter.
- Scoop the batter into the prepared muffin tin, sprinkle the almond streusel, place in the oven and bake for 25-30 minutes or when the tester comes out clean.