8 Eggs
1 quart Heavy cream
1 tablespoon Lemon zest, finely grated
1/4 teaspoon Ground nutmeg
1 1/4 pounds Granulated sugar
6 tablespoons Baking powder
3 pounds Cake flour
1 tablespoon Kosher salt
1 pound Fresh berries or nuts, to 1 1/2 lb, *see Note
1 pound Unsalted butter, melted
Yield: 60 Muffins
1. Whisk the eggs, cream and zest together by hand.
2. Sift the dry ingredients together. Add the berries or nuts, tossing to coat them evenly with the flour mixture.
3. Add the dry ingredients to the egg mixture and stir until about two-thirds mixed. Add the melted butter and finish mixing.
4. Portion into greased muffin tins and bake at 375°F (190°C) for approximately 15 to 18 minutes.
Notes: Method: Muffin
*Blueberries, blackberries, raspberries, chopped pecans or walnuts may be used, as desired.
1 quart Heavy cream
1 tablespoon Lemon zest, finely grated
1/4 teaspoon Ground nutmeg
1 1/4 pounds Granulated sugar
6 tablespoons Baking powder
3 pounds Cake flour
1 tablespoon Kosher salt
1 pound Fresh berries or nuts, to 1 1/2 lb, *see Note
1 pound Unsalted butter, melted
Yield: 60 Muffins
1. Whisk the eggs, cream and zest together by hand.
2. Sift the dry ingredients together. Add the berries or nuts, tossing to coat them evenly with the flour mixture.
3. Add the dry ingredients to the egg mixture and stir until about two-thirds mixed. Add the melted butter and finish mixing.
4. Portion into greased muffin tins and bake at 375°F (190°C) for approximately 15 to 18 minutes.
Notes: Method: Muffin
*Blueberries, blackberries, raspberries, chopped pecans or walnuts may be used, as desired.
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