Take any muffin batter and bake
it in a parchment-lined square baking pan and you have a pan muffin. Use the first eleven ingredients from my standard muffin recipe and the outcome is
certain. Enhanced with dried blueberries plumped in liquor, [vodka or scotch, I
used scotch] and white chocolate chips and added rum extract and the pan muffin
becomes a whole different divine. This pan baked muffin with a great crumb just
proves that small muffins are simply not as good as large ones. BLUEBERRY PAN MUFFIN WITH LIQUOR
1/4 cup soft butter
4 Tbsp oil
3/4 cup sugar
2 eggs
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp fresh lemon juice
1/2 cup + 4 Tbsp 3.25 buttermilk
1/2 cup 14% sour cream
1 Tbsp rum extract
1/2 cup dried blueberries
small amount of liquor for plumping up the dried
blueberries
1 cup white chocolate chips
- Put the blueberries into a small cup and barely cover them with liquor. Set it aside for an hour or longer.
- Next preheat oven to 425F.
- Line a square baking pan with parchment paper.
- Add soft butter, oil, sugar, eggs, baking powder, baking soda and salt to a beater bowl and beat until fluffy.
- In a measuring cup whisk together the sour cream, buttermilk and the rum extract.
- Alternating, gradually add the flour and the sour cream mixture to the butter mixture.
- Stir it with a wooden spoon just to combine.
- Add the blueberries, the white chocolate chips and any liquor remaining in the cup and gently fold them into the batter.
- Transfer the batter into the prepared baking pan.
- Bake in the preheated oven for 8 minutes.
- Reduce heat to 400F and bake it until the cake tester comes out clean.
- Remove pan from the oven and place it on a wire rack to cool.
