Mexican cuisine have many fantastic baked treats, and the list goes form yeast breads, puff pastries, cookie like breads and muffins like breads. If you want to give a try to a different muffins, just check this Mantecadas. Mantecadas is a bread-like muffins which gets ready very quick and easy to make to enjoy with a cup of coffee or tea or else for a brunch on weekend or else simply to serve some sudden visits. Do you know, the best part of this muffins is the addition of yeast, yes you heard it rite. This muffins calls for both baking powder and instant yeast, seriously while going through this recipe i was simply surprised to see the addition of yeast. Initially i thought its was typo but then when i checked for the recipe video in Youtube, i came to know that instant yeast is a must to bake these fantastic fluffy and spongy Mexican bread-like muffins.
Mantecadas, these muffins are our recent favourite and i have already prepared twice as this muffin batter is very easy to whisk and bake. Though yeast is added, this batter is quite an easy one to prepare with less efforts. After enjoying this muffin, the sponginess of this muffins was something quite different from the other muffins. This muffins wont smell yeasty or eggy, though these both ingredients are must for preparing this muffins batter. However i have completely fallen in love with this recipe. Even my younger one approved that this Mexican muffin is one among the best muffins he have tasted yet. Give a try to this muffins, am sure you will love it to the core. Am running Mega marathon during this whole month of April with A-Z Baking around the world as theme. And today's alphabetic letter is 'M' hence Mantecadas from Mexico.
Recipe Source: Here
1cup All purpose flour
2 Eggs
1/2cup Sugar
1/2cup Milk
1/2 cup Vegetable oil
1tsp Vanilla extract
1tsp Baking powder
1tsp Instant yeast
pinch of salt
Preheat oven to 400F. Line the muffin liners in muffin pan.
Sift together flour, baking powder and yeast in one medium size bowl and keep aside.
Beat the eggs and sugar in a large bowl and whisk until sugar has dissolved.
Add milk and the vanilla extract and mix everything well.
Slowly add the oil,whisk to form a smooth mixture.
Add in the dry ingredients, mix well until the batter turns smooth. Do not over mix.
Let the batter rest for 15 minutes.
Pour the batter into the already prepared muffin pan. Fill it up just a little bit below the edge of the liners.
Bake for 20 minutes. Remove from oven and cool completely.
Mantecadas, these muffins are our recent favourite and i have already prepared twice as this muffin batter is very easy to whisk and bake. Though yeast is added, this batter is quite an easy one to prepare with less efforts. After enjoying this muffin, the sponginess of this muffins was something quite different from the other muffins. This muffins wont smell yeasty or eggy, though these both ingredients are must for preparing this muffins batter. However i have completely fallen in love with this recipe. Even my younger one approved that this Mexican muffin is one among the best muffins he have tasted yet. Give a try to this muffins, am sure you will love it to the core. Am running Mega marathon during this whole month of April with A-Z Baking around the world as theme. And today's alphabetic letter is 'M' hence Mantecadas from Mexico.
Recipe Source: Here
1cup All purpose flour
2 Eggs
1/2cup Sugar
1/2cup Milk
1/2 cup Vegetable oil
1tsp Vanilla extract
1tsp Baking powder
1tsp Instant yeast
pinch of salt
Preheat oven to 400F. Line the muffin liners in muffin pan.
Sift together flour, baking powder and yeast in one medium size bowl and keep aside.
Beat the eggs and sugar in a large bowl and whisk until sugar has dissolved.
Add milk and the vanilla extract and mix everything well.
Slowly add the oil,whisk to form a smooth mixture.
Add in the dry ingredients, mix well until the batter turns smooth. Do not over mix.
Let the batter rest for 15 minutes.
Pour the batter into the already prepared muffin pan. Fill it up just a little bit below the edge of the liners.
Bake for 20 minutes. Remove from oven and cool completely.
The muffins with yeast sound interesting..I have read quite a few cake / muffin recipes with yeast, and wondered why the use of both yeast and baking powder. I must try these to know how they taste. I am sure we can substitute the eggs.
ReplyDeleteThat's an interesting recipe. Never heard of yeast in muffins. Your muffins look soft and spongy tempting me for a bite. Will try this asap!
ReplyDeleteInteresting to see the addition of yeast, and it's good to know it doesn't taste yeasty. They look perfect and nicely risen.
ReplyDeleteNever tried muffins with yeast. They came out so soft and look moist as well.
ReplyDeletesame pinch Priya, I also picked the same recipe, now i am worried - baking with u is always intimidating, but considering the recipe is so simple, hopefully, i did a little more justice. your muffins look very cute
ReplyDeleteThese muffins look so soft and I've never come across muffins where one can use yeast.
ReplyDeleteyeast based muffins is very interesting, Priya
ReplyDeleteyour description and the look of the muffin is tempting me to make it instantly, but I'll have to look for some alternative to egg or will use egg replacer to taste these yummy sounding muffins..Bookmarked
ReplyDeleteI love how the muffins look Priya, I must try these soon, what a fantastic pick you have!
ReplyDeleteMuffins with yeast is very interesting.Bookmarked it Priya. Will try this definitely.
ReplyDeleteYeasted muffins look so soft and tempting. Love the cute rounded shape
ReplyDeleteLOve the yeasted muffins Priya! I am big muffin fan and this is totally new to me. Would love to make it sometime soon.
ReplyDeletethe muffins looks very soft. Interesting recipe with yeast.
ReplyDeleteDelicious soft and melt in mouth muffins!!
ReplyDelete