A while ago now, I discovered that you could caramelise butter to produce a deeply nutty, salty, version of its cool mild self. Drizzled over a soup, Turkish style, this nut brown butter adds a depth and savouriness; a fabulous counterpoint to chilli flakes, yoghurt and fresh lemon juice or the clean herbal notes of coriander. Included in a butter icing it takes on the smoky caramel notes of butterscotch. Added to cakes and breads it gives a wonderful rounded flavour that is harder to identify, but definitely there, warm, almost like wheat germ oil.
Lying in bed one morning contemplating swinging my legs out of the warm covers and pulling on a pair of knee high striped socks, I had one of those sensory premonitions that suggest how something might taste. Like a moment of synaesthesia my mouth sensed brazil nuts as my mind thought 'nut brown butter'. Without bothering to rummage for anything resembling day wear, I hastened to the kitchen and threw some butter in a pan, digging the Brazil nut meal out of the freezer whilst the butter sizzled, spat and underwent a touch of culinary alchemy.
I was right, my mouth was right! These muffins are a deliciously bready, nutty breakfast comfort. They are not cakes, but neither do they need augmenting with butter and jam. Just put the kettle on, crease open your novel and hope the neighbours don't mind you cooking in your underwear.
Nut Brown Brazil Butter Muffins (makes 10 large ones)
4oz unsalted butter
4 large eggs
6 tbs maple syrup (English dessert spoons)
2 1/2 cups Brazil nut meal (or Brazils ground fine)
1/2 cup millet flour
Large pinch of salt
2 tsp xanthan gum
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
2 tbs lemon juice (2 English dessert spoons)
4 tbs water or milk
Preheat the oven to 160C fan assisted (180C if not). Fill a muffin tray with paper cases.
Fill the sink with a few inches of cold water. In a small saucepan, melt the butter over a high heat, stirring constantly until a golden brown sediment forms on the bottom of the pan. Don't let it get too dark or the butter will taste burnt. When it's ready, plunge the bottom of the pan into the sink of cold water and leave until the butter has cooled to luke warm.
Into the pan of nut brown butter add the maple syrup, lemon juice and break in the eggs. Whisk, or beat until smooth and thick.
Put the Brazil nut meal into a large mixing bowl and sift all the remaining dry ingredients on top. Fold in the butter mixture and extra milk or water until just combined and spoon evenly into the cases.
Bake for about 20 minutes, until golden brown on top and springy to the touch. Cool on a rack until warm and freeze any that are left over after breakfast.
Lying in bed one morning contemplating swinging my legs out of the warm covers and pulling on a pair of knee high striped socks, I had one of those sensory premonitions that suggest how something might taste. Like a moment of synaesthesia my mouth sensed brazil nuts as my mind thought 'nut brown butter'. Without bothering to rummage for anything resembling day wear, I hastened to the kitchen and threw some butter in a pan, digging the Brazil nut meal out of the freezer whilst the butter sizzled, spat and underwent a touch of culinary alchemy.
I was right, my mouth was right! These muffins are a deliciously bready, nutty breakfast comfort. They are not cakes, but neither do they need augmenting with butter and jam. Just put the kettle on, crease open your novel and hope the neighbours don't mind you cooking in your underwear.
Nut Brown Brazil Butter Muffins (makes 10 large ones)
4oz unsalted butter
4 large eggs
6 tbs maple syrup (English dessert spoons)
2 1/2 cups Brazil nut meal (or Brazils ground fine)
1/2 cup millet flour
Large pinch of salt
2 tsp xanthan gum
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
2 tbs lemon juice (2 English dessert spoons)
4 tbs water or milk
Preheat the oven to 160C fan assisted (180C if not). Fill a muffin tray with paper cases.
Fill the sink with a few inches of cold water. In a small saucepan, melt the butter over a high heat, stirring constantly until a golden brown sediment forms on the bottom of the pan. Don't let it get too dark or the butter will taste burnt. When it's ready, plunge the bottom of the pan into the sink of cold water and leave until the butter has cooled to luke warm.
Into the pan of nut brown butter add the maple syrup, lemon juice and break in the eggs. Whisk, or beat until smooth and thick.
Put the Brazil nut meal into a large mixing bowl and sift all the remaining dry ingredients on top. Fold in the butter mixture and extra milk or water until just combined and spoon evenly into the cases.
Bake for about 20 minutes, until golden brown on top and springy to the touch. Cool on a rack until warm and freeze any that are left over after breakfast.
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5 comments:
i'm glad you enjoyed the drain post. i did not like writing it. i will consider those painful few moments some form of therapy.
i am so impressed by the tasty treats you are able to make! things that i had thought were gone for good (like pitas) just look so delicious on your site. likewise, the photography is wonderfully engaging, and your words wrap around the reader like the smell of baking bread.
i believe my words are more like having a loaf tossed in your face. ...sigh...
i love it!
madeline
http://glutenfreechicago.blogspot.com
not often i read a post and think ' gotta try this' - but this really impressed.
madeline, I laughed so much when I read your drain post, I had to read it out to Nick! I will take your compliment on my blog to bed with me tonight to keep my feet warm. Such a wonderful thing to say.
Sometimes we want to be wrapped up and sometimes we want to be shook up. Your blog is fantastic - but you knew that already right?
Leigh, thank you - I hope you do try it. But remember to wear an apron if you're sleepy.
Yum. I'm highly amused by the idea of my neighbors noticing me cooking in my skivvies. Lucky me they seem to be ghosts.
chou - are you telling me that you are aware of etheric beings from another dimension living in your neighbourhood, or are your neighbours often out, hence appearing to be 'ghosts'?
I don't think people look in my kitchen window too much anymore, or if they do they run away clutching their heads and crying, 'my eyes!'. Only joking, I wear my best underwear to cook in....
x x x
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