Muffins au son

250ml (1 tasse) d’eau bouillante

250mL (1 tasse) de son de blé

250ml (1 tasse) de sucre brun bien tassé

125 ml (1⁄2 tasse) de sucre

125ml (1⁄2 tasse) de shortening

2 oeufs

500ml (2 tasses) de babeurre

5ml (1 c. à thé) de vanille

625ml (21⁄2 tasses) de farine tout-usage

12ml (21⁄2 c. à thé) de bicarbonate de sodium

5ml (1 c. à thé) de levure chimique

2 ml (1⁄2 c. à thé) de sel

500ml (2 tasses) de flocons de son

Versez l’eau bouillante sur le son dans un bol moyen. Mettez de côté.

Mettez le sucre brun, le sucre et le shortening dans le bol du batteur. Fixez le bol et le fouet à lame plate au batteur. Réglez à la vitesse 4 et battez pendant environ 1 minute. Ajoutez les œufs. Réglez

àla vitesse 4 et battez pendant environ 30 secondes. Ajoutez le babeurre et la vanille. Réglez à la vitesse d’agitation et mélangez environ 30 secondes. Arrêtez le batteur et raclez le bol.

Ajoutez la farine, le bicarbonate de sodium, la levure chimique et le sel. Continuez à la vitesse d’agitation, mélangez pendant environ 30 secondes. Arrêtez le batteur et raclez le bol. Continuez à la vitesse d’agitation, mélangez pendant environ 30 secondes de plus. Réglez progressivement à la vitesse 4 et battez pendant environ 1 minute. Ajoutez le son humidifié et les flocons de son. Réglez à la vitesse d’agitation et mélangez 30 secondes environ ou jusqu’à ce que tous les ingrédients soient combinés.

Introduisez la préparation à la willère dans des moules à muffins garnis de papier ou graissés. Faites cuire au four à 200°C (400ºF) pendant 20 minutes ou jusqu’à ce qu’un cure-dent inséré au centre en sorte propre. Démoulez immédiatement. Servez chaud.

Donne : 24 portions (1 muffin par portion).

Par portion : Environ 170 calories, 3 g protéine,

29 g glucide, 5 g matières grasses, 19 mg cholestérol, 242 mg sodium.

Conseil : La préparation peut être réfrigérée pendant 1 semaine dans un récipient bien fermé.

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KitchenAid 4KSMC50S manual Muffins au son, 12 ml 21⁄2 c. à thé de bicarbonate de sodium
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