柠檬奇异籽马芬 （隔夜面糊） Lemon Chia Seed Muffin (Overnight Batter)

马芬面糊也像面包液种那样可以隔夜吗？

因为好奇，所以我尝试了。

烘烤的过程，柠檬香气弥漫着，很清新。

吃的时候，蛋糕的外皮有点脆脆的，内层却很松软而且湿润。

檸檬香气十分浓郁。

如果你和我一样喜欢柠檬，

就会喜欢这款马芬的香气。

食谱取自Jessie

材料 Ingredients:

低筋面粉 160克（过筛）

发粉 1/2茶匙 （过筛）

盐 1/4茶匙

鸡蛋165克 （稍微打散）

细砂糖 210克（可减至205克，我减至150克）

无盐奶油 190克 （融化）

柠檬汁 50克

牛奶 10克

香草精花 1/2茶匙

柠檬皮屑 6克 （约两粒） 

罂粟籽 8克 （我用奇异籽取代）

160g Low Gluten Flour, sifted

1/2tsp Baking Powder, sifted
1/4tsp Salt
165g Eggs(about 4 small eggs), lightly beaten
210g Caster Sugar (can be reduced to 205g， I further reduced it to 150g)
190g Unsalted Butter, melted
50g Lemon Juice
10g Milk
1/2tsp Vanilla Extract
6g Fine Lemon Zest (from 2 small lemons)
8g Poppy Seeds (I replaced it with Chia Seed)
 

做法Method:
 

1）混合过筛的面粉，发粉，盐和奇异籽。待用。

2）用打蛋器，搅打鸡蛋和糖。糖必须分几次加入。然后，加入奶油和香草精华。

3）加入柠檬汁，柠檬皮屑和牛奶。

4）分两三次加入面粉混合物，用打蛋器拌匀。

5）用保鲜膜盖好，放入冰箱冷藏至少12小时。

6）预先把面糊从冰箱拿出来，放在室温约半小时。

7）预热烤箱 160度，放中层。

8）把面糊放在马芬杯里约8或9分满。

9）烤约30至35分钟至熟。

1. Mix flour, baking powder, salt  & poppy seeds in a bowl.
2. Mix eggs with sugar, using handwhisk. Sugar should be added in a few separate rounds. Add butter and vanilla extract.
3. Add lemon juice, lemon zest & milk.
4. Add flour mixture in 2-3 rounds. Mix well with a hand whisk.
5. Cover with cling wrap & refrigerate for at least 12 hours. 
6. Remove the batter & leave it in room temperature for 1/2 hour. In hot weather, you may just need to rest it for 10-15 minutes.
7. Preheat oven to 160C, Bake only. Place rack at middle level.
8. Line a muffin pan with some cupcake liners. Spoon the batter into the liners up to 80-90% full.
9. Bake for about 30-35 minutes or until the cake tester comes out clean. Remove the muffins from the pan immediately & let to cool down completely on a wire rack.
 

I'm joining Best Recipes for Everyone December 2014 Event Theme: My Little Cupcakes by Fion of XuanHom's Mom.

&

I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. 

&
I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.