Curso's True High Brix! Featuring DocBud's True High Brix Kit

Curso;2241035 said:

Okay Ziggy here we go...I take no credit for the recipe itself. It's in a CIA text book called "the professional chef". I double the butter....
13 oz/369 g all-purpose flour
1 tbsp/9 g baking powder
10½ oz/298 g sugar
2¾ oz/78 g butter, soft
1½ tsp/5 g salt
5 oz/142 g eggs
5 oz/142 g buttermilk
1 tbsp/15 mL vanilla extract
2½ oz/71 g vegetable oil
2 oz/57 g coarse sugar
Coat the muffin tin cups with a light film of fat or use appropriate paper liners. Sift together the flour and baking powder. Cream the sugar, butter, and salt in an electric mixer on medium speed with the paddle, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes. Whisk together the eggs, buttermilk, vanilla, and oil. Add to the butter-sugar mixture in two or three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed. Add the sifted dry ingredients and mix on low speed until evenly moistened. Scale about 3 oz/85 g of batter into each prepared muffin cup, filling them three-quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle with coarse sugar. Bake at 375°F/191°C until a skewer inserted near the center of a muffin comes out clean, about 30 minutes. Cool the muffins in the tins for a few minutes, then unmold and transfer them to wire racks to cool completely.
Cranberry-Orange Muffins:
Fold in 11 oz/312 g cranberries (fresh or frozen) and 1½ oz/43 g grated orange zest after adding the dry ingredients.
Blueberry Muffins:
Fold in 12 oz/340 g blueberries (fresh or frozen) after adding the dry ingredients.

I used frozen blueberries.

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