Blueberry Madelines [TF]

History:

This is a very good recipe. Goes well making a in baby muffin tins as well. This recipe is in response to Whit re: the chocolate madelines.

Recipe:

137 grams ap flour

1 tsp baking powder

141 grams sugar

4 large eggs

1 stick of butter

blueberries [fresh is always better, but I use frozen during the winter]

Whisk the eggs and the sugar. Then fold in the dry in three parts. When the last of the flour in almost in, slowly drizzle and then fold in melted butter. I usually melt the butter in the microware, but then it chill slightly before folding in. The key is in the folding action because you are trying to retain the volume for the madelines. Chill the batter for 20-30 minutes in the refrigerator. Again this gets into the theory that chilled butter takes longer to melt and so you get to retain the volume and shape of the madelines, again adding puffy-ness. Fill the molds, either the mini muffin tins or the madelines. Place 3-4 blueberries in each one. Preheat the oven to 400 and bake for 12 to 15 minutes.

Enjoy