From baking911.com i found out that we need a thick batter to have a dome muffin. They suggest to this recipe that is turn out true. The muffins did have dome but due to the thick consistency, the muffin is quite bit hard when they are stayed at room temperature. They should be served warm, right after get out from oven is the best.
Cinnamon Raisin Bran Muffin
Recipeby Sarah Phillips (baking911.com)
Makes 12
Vegetable oil cooking spray
2 1/2 cups unbleached all-purpose flour; spoon into dry measuring cup and level to top
1/2 cup unprocessed (raw) bran flakes; spoon into dry measuring cup and level to top - do not substitute with flour - just omit if do not have
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup buttermilk; well shaken; measure in liquid measuring cup
3/4 cup vegetable oil; measure in liquid measuring cup
2/3 cup sugar
2 large eggs
1/2 cup raisins or dried cranberries
1. Position rack in the middle of the oven and preheat to 400 degrees F. Spray the muffin tin cups, not the top of the pan, with vegetable oil spray. Optionally line with muffin cups and lightly spray, again.
2. Combine the flour, bran flakes, baking powder, baking soda, cinnamon and salt in a medium bowl. Make a well in the center and set aside. In another medium bowl, mix the buttermilk, oil, sugar and eggs. Beat with a wire whisk or handheld electric mixer on low speed until frothy. Pour into the well into the well in the dry ingredients and fold lightly with a rubber spatula until almost combined. Add the raisins and fold until the batter is just combined. Divide evenly among the muffin tin cups.
3. Place the muffin pan in the oven. Immediately turn the heat down to 350 degrees F. Bake for 20 to 25 minutes or until the tops are browned and the middle springs back when touched lightly. Let the muffin pan rest on a wire cake rack for 10 minutes before unmolding the muffins. Turn the muffins upright on the rack to cool. Serve warm.
I subtitute the bran with oatmeal and the raisin with chocolate chip. It's good.
On 31 birthday suddenly desire to have myself a birthday cake. and finally have time to do some trial on fondant covering. using small TCCC round cake (dia. 16cm) smooth with apricot jam. TCCC cake recipe is under courtesy of Uceu of NCC, recipe follows later.
frankly speaking it's not easy to cover a fondant cake, the fondant is forming flaps on the side of cake that i have to cut them off and cover them with another piece of fondant. fortunately it still can be covered well. i think i didn't roll big enough to cover the cake. still have to practice more.
