How to Make Bakery-Lake Morning Glory Muffins

If I had to choose from a sweet or salty breakfast, it would almost always be the former. I inherited my sweet tooth from my mother, who always made sure that the cakes and cakes were at home when I grew up. There was a soft spot from the chain of the local café for the muffins, and every time he stopped at a latte, he left with a brown paper bag to be full of flange, blueberries or morning glory muffins.

Wrapped with nuts, dried fruits, carrots, apples and coconut, hearty morning glory muffins were always my favorite in the knot. Those muffins were delicious, but they were almost always too sweet, slightly underperformed and slightly dry. Only until I used a recipe for my kitchen-colleague based in Birmingham, Jasmine Smith, I did not realize how delicious the morning glory muffin is. Wet and gentle, just enough, but not sticky, they have wonderful wooded, spicy cinnamon and ginger, and are on top of an orange glaze that makes them better than bakery.

Techniques for the best morning glory muffin

Open white wholegrain flour. As I touched in my biscuitThe name of the white wholegrain flour does not refer to its color, but the wheat from where it is made. Most American whole grain flour is made of red wheat with a protein content of about 13%, while white whole grain flour has a slightly lower protein content. Higher protein content means that flour can develop more gluten, which is great if you want to make a chewy cover, but not so much if you want to apply for tenders. To minimize the muffins to become chewy and hard, we recommend that you use white wholegrain flour, which is online in special grocery stores and some regular supermarkets.

Use orange juice and shell for the bright taste and wet texture. Fresh citrus peel contains a lot of fragrant oils and, together with the orange juice, the muffins give a sweet cake. The juice also helps to moisten the dough, helping to dry the muffins. The orange juice balances the sugar of the confectioners in the glaze and prevents it from being sweet.

Don't go beyond. With the use of poor flour, the overload of dough, which can cause too much gluten, can result in heavy, chewy muffins. In order to help gluten development, bread dough, which should be kneaded or stretched and folded, should be slightly mixed with quick bread and muffin pasta. Mix the minimum with wet, gentle muffins: mix the dry ingredients, add the carrots, apples, coconut, raisins and pecan, then fold the wet ingredients into the dough until it comes together.

Although these muffins are delicious as they are, the simple glaze gives them beautiful light and extra sweets. Something tells me that my mother would have as much soft spots as I do.

Cooking method
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