Madeleine/Pound Cake Batter Muffin Bites
Summary
| Yield | |
|---|---|
| Source | Adapted from multiple Madeleine recipes and the process of deduction |
| Prep time | 30 minutes |
| Recipes | Pies and Cakes |
Description
It's all the same recipe: only the execution varies.
Ingredients
| 1⁄4 | lb | butter, softened |
| 1⁄2 | c | sugar |
| 2 | eggs | |
| 1 | c | flour |
| 1⁄2 | t | Vanilla Extract or extract of yor choice |
Notes
Grated orange/lemon/lime rind and maybe a splash of citrus juice are nice in this. Ginger, anise or sweet cinnamon are good additions. Could be adapted to a loaf cake pretty easily or made into proper muffins with addition of 1/2 cup or so of fruit, another egg and possibly some baking powder.
Instructions
Cream butter and sugar. Add eggs and beat. Add vanilla and any additional flavorings. Blend in flour. Stir briskly.
Madeleines: Grease 2 12 cup muffin tins or madeleine pan. Do not use paper liners. Fill each cup with 1 Tbsp batter and bake in 375 degree oven for 15 minutes. Cool for at least an hour. Should be crisp on bottom, cakelike on top like a cake style brownie more or less.
Baby Poundcakes: Grease (or paper line) 12 cup muffin tin. Fill each cup with 2 Tbsp batter and bake in 350 degree oven for 30 minutes. Cool for 30 minutes.Dust with powdered sugar and serve.
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