Mantecadas/ Mexican Muffins
I was sure about making some thing from Mexico for the letter M of our blogging marathon. I had infact planned for chimichanga, mexican wedding soft cookies and so many other recipes from Mexico. But when I heard about these beautiful simple muffins, I knew instantaneously that I would be making them.
Mexico has so many beautiful bakes that if they were ever going to build a wall around them, they can easily build it with breads and cookies and cakes....
I also was tempted to make the pig shaped cookies which are made using molasses. But I was wary of using both molasses and the shape of the cookies being considered for consumption.
These muffins are very easy to make . It has the body of bread and sweetness of cake, so it is rightly called as a muffin, I had also made the eggless version of the muffin and found it at par with the egg based version. The eggless version had a better crust but was little greasy on top and dry within - but just being nit picky here.
Ingredients
1 cup All Purpose Flour
1 cup sour cream
3/4 cup sugar
2 eggs
1 tspn vanilla extract
1 tspn baking powder 1 tspn instant yeast
1/2 cup Oil a pinch of salt Method
1) Beat the eggs until stiff.
2- Whisk in sugar and vanilla extract. 3- Whisk in sour cream, 4- In a large bowl, combine flour, baking powder, instant yeast, and a pinch of salt, stirring. 5- Stir in the flour mixture to the eggs bowl gradually. 6- Stir in vegetable oil and whisk for less than a minute (until the ingredients are combine). 7- Allow the batter to sit for 20 minutes. 8- Transfer the batter to muffin paper/muffin pan. 9- Preheat oven to 400º F (204º C), bake muffins for 20 minutes.
Mexico has so many beautiful bakes that if they were ever going to build a wall around them, they can easily build it with breads and cookies and cakes....
I also was tempted to make the pig shaped cookies which are made using molasses. But I was wary of using both molasses and the shape of the cookies being considered for consumption.
These muffins are very easy to make . It has the body of bread and sweetness of cake, so it is rightly called as a muffin, I had also made the eggless version of the muffin and found it at par with the egg based version. The eggless version had a better crust but was little greasy on top and dry within - but just being nit picky here.
Ingredients
1 cup All Purpose Flour
1 cup sour cream
3/4 cup sugar
2 eggs1 tspn vanilla extract
1 tspn baking powder 1 tspn instant yeast
1/2 cup Oil a pinch of salt Method
1) Beat the eggs until stiff.
2- Whisk in sugar and vanilla extract. 3- Whisk in sour cream, 4- In a large bowl, combine flour, baking powder, instant yeast, and a pinch of salt, stirring. 5- Stir in the flour mixture to the eggs bowl gradually. 6- Stir in vegetable oil and whisk for less than a minute (until the ingredients are combine). 7- Allow the batter to sit for 20 minutes. 8- Transfer the batter to muffin paper/muffin pan. 9- Preheat oven to 400º F (204º C), bake muffins for 20 minutes.
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