Sfouf Muffins
Description
Sfouf is traditionally made as a sheet cake but these muffins have the same terrific flavor with turmeric. They are easy to make and delicious served warm or at room temperature. If you like sfouf, you'll probably like these too. They make a neat treat for gatherings and get together with friends.
Ingredients
- For the classic sfouf muffin:
- 1 1 /2 cups farina or semolina I have tested with both and the result is great in both
- 1 1/2 cups all-purpose flour
- 3/4 cup sunflower oil
- 1 3/4 cups sugar
- 1 teaspoon turmeric powder
- 2 teaspoons baking powder
- 2 1/2 full cream milk powder
- 1 1/4 cups water
- Add Nutella and bananas to the classic sfouf
- 1/2 cup Nutella,
- 1 bananas sliced
- Add apples and raisins to the classic sfouf
- 1/3 cup raisins
- 2 apples diced
- For the crumble topping (to add it to the sfouf apple muffins)
- ½ cup all-purpose flour
- ⅓ cup granulated sugar
- 5 tablespoons unsalted butter, slightly melted
Instructions
To make the classic sfouf muffins:
- Preheat oven to 180°C/350°F with a rack in the center.
- In a large bowl, mix together all-purpose flour, farina, sugar, turmeric powder, milk powder and baking powder. Mix well to homogenize the ingredients together. Add the sunflower oil and water and stir with a wooden spoon or spatula to infuse the wet ingredients with the dry ones until you obtain a yellow batter of one texture.
- Insert the tulip liners into a muffin pan, using a spoon divide the batter among the prepared muffin pan, filling 2/3 of the tulip liners.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. (I am using large tulip liners, if you will be using smaller cupcake liners, then you need less time than the mentioned. Remove from the oven and enjoy with a cup of coffee or tea.
- To make the Nutella banana sfouf muffin: prepare the sfouf batter, just the way you prepared it above. Insert the tulip liners into a muffin pan, spoon 2 tablespoons of the batter into each prepared tulip liner. Place 2 thin slices of bananas followed by 1 teaspoon of Nutella on each portion of batter. Spoon in the remaining batter, filling 2/3 of the tulip liners. Bake in a preheated oven 180°C/350°F for about 25 minutes or until a toothpick inserted in the center comes out clean. (I am using large tulip liners, if you will be using smaller cupcake liners, then you need less time than the mentioned.
- To make the apple raisin sfouf muffins: Prepare the sfouf batter, just the way you prepared it the classic sfouf. Peel two apples and dice them into cubes, add to the batter and stir in the raisins, mix well with a wooden spoon and insert the tulip liners into a muffin pan, using a spoon divide the batter among the prepared muffin pan, filling 2/3 of the tulip liners.
- To make the crumble topping: In a small bowl, combine the flour and sugar. Slowly add the butter into the bowl while stirring the crumbs with a fork or your hands Do not over-mix.
- Spread evenly across the muffins and bake in a preheated oven 180°C/350°F for about 25 minutes or until a toothpick inserted in the center comes out clean. (I am using large tulip liners, if you will be using smaller cupcake liners, then you need less time than the mentioned.
Video
Notes
Note 1: Make sure the ingredients are at room temperature, even for an eggless batter, it is preferable to use room temperature ingredients, as they are easier to work with.
Note 2- Don’t overmix the batter. You just need to infuse the ingredients together. Semolina flour has a high gluten content, overmixing will yield a tough muffin.
Note 3 - sfouf is eggless by nature, you can use plain nondairy milk like almond milk to keep the muffins vegan.
Note 4- If you want to make mini muffins, rather than large ones, decrease the baking time.
Tried this recipe?Let us know how it was!