Snow Muffins
Submitted by valfrank
Old-fashioned muffins made with actual clean snow as a leavening ingredient, plus raisins and lemon zest. A charming winter baking tradition from colder climates.
YIELD
12 muffinsPREP
15 minCOOK
15 minREADY
30 minYes, you read that right. These muffins call for half a cup of clean, fresh snow stirred right into the batter.
It sounds like a grandmother’s tall tale, but snow muffins are a real tradition from cold-weather kitchens. The snow adds moisture and a bit of extra lift as it melts into the warm batter, giving these raisin-studded muffins a light, tender crumb.
Cake flour, lemon zest, and a touch of butter keep things simple and old-fashioned.
Serve them hot from the oven with butter or your favorite preserves while the snow is still falling outside.
Kitchen Tips
- Use only clean, freshly fallen white snow. Scoop from the top of an untouched drift, not from the ground.
- Freezer frost works too if it’s not snowing where you are. Scrape it off the walls of your freezer for the same effect.
- Stir until the dry ingredients just disappear. Overmixing makes muffins tough, and with the snow melting as you stir, you need to work quickly.
Ingredients
Directions
Mix dry ingredients in a bowl.
Make a depression in the centre and pour in the milk, butter and grated rind.
Stir slightly.
Add snow and raisins.
Stir only until dry ingredients disappear.
Spoon into 12 buttered muffin cups filling ⅔ full.
Bake at 400℉ (200℃) for 15 to 18 minutes.
Serve hot with butter or preserves.
*Clean frost scraped from a freezer may be used instead of snow.
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