Bake the muffins, if jumbo sized, for 15 minutes at 425 degrees, then turn the temperature down to 350 degrees and continue baking 12 to 16 more minutes.Sprinkle coarse sugar generously over the top of each muffin. If using the optional lemon zest, stir together grated lemon zest and coarse sugar until evenly combined. Finally, top all of that off with a last little dab of batter. Then, cover those berries in each cup with another spoonful of batter, and then add another bunch of berries on top of that. Another option is to fill the muffin cups about one third of the way full with batter, then scatter some berries into each cup.
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