Guess what I made today??
You know, even after all that juicy talk we had about the perfect simplicity of the blueberry, I went off and baked some muffins with ’em.
The weather has been rainy and cloudy and dark for the past two days. I knew that the blueberries would brighten up everyone’s mood. Especially if they were in the form of some cheery baked good.
I can see it now. Come breakfast, there will be smiles all around the table, as one by one, family members wake up to a little spritz of sunshine, sitting on their plate.
So, yes. It simply had to be done.
Sometimes the hardest part about making muffins is figuring out which recipe to use.
Tried and true?
Grandma’s secret recipe?
I don’t know about you, but my favorites are usually the tried and true. The ones that bring me right back to Memere’s kitchen. Right back to standing up high on a stool, breathlessly watching as my mom whisked some egg whites into a frothy foam. Just by a whiff of the batter or a lick of the spoon…a recipe can bring me right back to remembering when.
But today, I went with something slightly new. A fun twist on the standard blueberry muffin, with the simple addition of dried cranberries.
The blueberries were at the end of their perky stage, somewhere between soft and mushy. So I figured that between the cranberry’s tart addition and its chewy texture, we’d come out even.
A little sugar and flax went on top as well…
And then, 20 minutes later, it was time to dig in.
(because nobody waits to let them cool for 10 minutes…right?)
These bright muffins were healthified with the addition of whole wheat flour and a reduction in the sugar content. But the flavors and the textures were still there.
In fact, if I didn’t know any better, I may have almost believed that I was right back to being an eight year old, plopping down at the kitchen table for my 3 o’clock snack after school.
Not Your Average Blueberry Muffins
- 2 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1 large egg white
- 1/2 cup packed brown sugar
- 1 cup buttermilk (or 1 cup milk + 1 Tbsp. lemon juice)
- 1/4 cup canola oil
- 1 1/2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, tossed with about 1 Tbsp flour)
- 1/4 cup dried cranberries (such as Craisins)
- 1 tablespoon sugar
- 1 tablespoon crushed flax
- Preheat oven to 400°F. Coat one dozen muffin cups with cooking spray.
- Whisk whole-wheat flour, baking powder, and baking soda in a large bowl.
- Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, oil, orange zest and vanilla; whisk until well blended.
- Add the dry ingredients to the wet ingredients; stir with a rubber spatula until just combined. Gently fold in mixed berries and dried fruit. Scoop the batter into the prepared pan. Combine flax and sugar together in a small bowl and sprinkle over the tops.
- Bake the muffins until the tops spring back when touched lightly, 20 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving. ENJOY!
QUESTION: Are there any foods that bring back certain memories??