While searching for dessert recipes at the Internet, it came across a book, Dessert University, written by a previous White House dessert chef, Roland Mesnier. Very lucky I can borrow it from the public library. It’s a thick book with all kinds of cakes and desserts. Photos are rare. But the book is impressive.
I wished to try the blueberry recipe, described as very light by separating the egg yolk and whites. It gives an extra lift in the oven. The wish woke me up in the early morning. By 8am I could already enjoy the great muffin with fresh brewed latte.
Here is the recipe with my own adaptation:
110g flour (half all-purpose and cake flour)
1 teaspoon baking powder
2 large egg whites
1 large egg yolk
1/2 cup + 2 Tablespoon butter milk
1/2 Tablespoon vanilla extract
60g softened butter
Cinnamon sugar salt
I skipped 1/2 teaspoon lemon zest and 1/4 cup coasely chopped pecan because I did not have them handy. One can add 2 teaspoon lemon juice to the milk to become buttermilk. Let’s sit for 30 minutes.
Yield: 6 muffins Oven: 200°C
Combine the buttermilk, egg yolk and vanilla.
Beat the butter with half of the sugar until fluffy. Mix 1/4 of the buttermilk mixture to the butter mixture. Alternate with 1/4 of the flour mixture. Repeat three more times with the remaining buttermilk and flour mixtures.
Beat the egg whites until just about to form soft peaks. Blend in the half portion sugar and beat until stiff peaks form.
Fold the blueberries into the batter. Gently fold the egg whites into the batter.
Divide the batter among the muffin tins and bake for 5 minutes. Sprinkle the tops with the Cinnamon sugar and bake until a cake pin inserted into the centre comes out clean. It’s about 8 to 10 minutes.
Allow the muffins to cool in the pan for 5 minutes. Then invert them onto a wire rack, turn them right side up and allow to cool completely.