Acorn Muffin

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.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.

Step: 2

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.

Step: 3

Spoon batter into the muffin cups until 3/4 full.

Step: 4

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.