Muffinitos Inspired By Brook H.F.

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Historic Foodie, Brook, a long time colleague and pen friend of mine has inspired this Muffin recipe, which in Spanish translates to MUFFINITOS. ( Thanks for the lovely suggestion. )  
Of course, the recipe has a Spanish flair, and has local ingredients. Here is the recipe, and the Pictorial shall follow; as I must upload the photos to Photo Bucket and have Ron assist me with the layout. 

*** Futhermore; it is a " Test Kitchen Try Out Tasting " for The Thanksgiving festivities ahead.

MUFFINITOS INSPIRED BY BROOK ...

1 puerro minced finely
40 grams walnuts ( I had employed locally produced Hazelnuts from D.O. Tarragona, Catalonia)
2 eggs
125 Ml. whole milk
200 grams of French Emmenthal ( original recipe called for Fresh Goat Cheese)
salt and freshly ground pepper
100 grams of dried cranberries
250 grams AP Flour
3 tsps. Powdered Yeast 
Evoo 80 ML. 

*** PREHEAT OVEN 180 Degrees Centig. ( muffinitos take 25 mins. not 1/2 hr. in my oven )

1)  rinse well and pat dry the leek and minced finely
2)  nut crack the hazel nuts
3) combine the eggs with the Evoo, milk, grated French Emmenthal or cheese of Choice, salt and freshly ground black pepper; in a large bowl
4) place the flour and the yeast in a large bowl and combine with the cheese mix and rapidly mix with an electric mixer
5) add the hazelnuts or nut variety of choice, the minced leek and the dried cranberries
6) fill the Molds for cupcakes or muffinitos with this batter
7) bake 25 to 30 mins.

Let cool at room temperature and pop from Muffin Mold.

Serve with fresh cranberry marmalade, ginger and tangerine chunk chutney.

Enjoy;
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Muffinitos Inspired By Brook H.F. Posted: 17 November 2012 at 12:18
	Historic Foodie, Brook, a long time colleague and pen friend of mine has inspired this Muffin recipe, which in Spanish translates to MUFFINITOS. ( Thanks for the lovely suggestion. ) Of course, the recipe has a Spanish flair, and has local ingredients. Here is the recipe, and the Pictorial shall follow; as I must upload the photos to Photo Bucket and have Ron assist me with the layout. * Futhermore; it is a " Test Kitchen Try Out Tasting " for The Thanksgiving festivities ahead. MUFFINITOS INSPIRED BY BROOK ... 1 puerro minced finely 40 grams walnuts ( I had employed locally produced Hazelnuts from D.O. Tarragona, Catalonia) 2 eggs 125 Ml. whole milk 200 grams of French Emmenthal ( original recipe called for Fresh Goat Cheese) salt and freshly ground pepper 100 grams of dried cranberries 250 grams AP Flour 3 tsps. Powdered Yeast Evoo 80 ML. * PREHEAT OVEN 180 Degrees Centig. ( muffinitos take 25 mins. not 1/2 hr. in my oven ) 1) rinse well and pat dry the leek and minced finely 2) nut crack the hazel nuts 3) combine the eggs with the Evoo, milk, grated French Emmenthal or cheese of Choice, salt and freshly ground black pepper; in a large bowl 4) place the flour and the yeast in a large bowl and combine with the cheese mix and rapidly mix with an electric mixer 5) add the hazelnuts or nut variety of choice, the minced leek and the dried cranberries 6) fill the Molds for cupcakes or muffinitos with this batter 7) bake 25 to 30 mins. Let cool at room temperature and pop from Muffin Mold. Serve with fresh cranberry marmalade, ginger and tangerine chunk chutney. Enjoy; Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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