Through the creative process that is cooking, we came up with one of our fantastic creations we affectionately call the Acorn Muffin.
This sweet and palate-cleansing treat is served with many of our flavorful meals (16 to be exact) at the Acorn Grill.
Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
Whisk sugar and butter together until sugar is mostly dissolved. Stir in baking powder, baking soda, and salt. Add vinegar. Pour in flour slowly; make a small indent in the flour. Crack egg into the indent. Mix batter slightly and gradually pour in milk, mixing until just combined. Fold in Cheddar cheese.
Spoon batter into the muffin cups until 3/4 full.
Bake in the center of the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Per Serving: 252 calories; protein 7.7g; carbohydrates 29.8g; fat 11.5g; cholesterol 48.2mg; sodium 358.2mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.