I've been terribly depressed and feeling a bit funky of late and haven't written much for Zeitgeist Expatriate. So in lieu of me babbling about chicken wings and oven mitts and what-not and hootinanny, I'm going to post this recipe for outstanding blueberry muffins. As a staff psychologist at The Arbour (a nuthouse in Jamaica Plain) once told me, "You don't have to blow your brains out, just make muffins."
A portion of the blueberries is mashed, to make these muffins very blue.
INGREDIENTS:
* 1/4 cup butter, softened
* 2/3 cup sugar
* 1 teaspoon finely grated lemon peel
* 1 egg
* 1/2 teaspoon vanilla
* 1 1/4 cups blueberries
* 1 cup plus 2 tbsp cake flour, sifted
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/3 cup milk
* 1/4 cup chopped pecans, optional
* Topping:
* 1 teaspoon sugar mixed with 1/8 teaspoon ground cinnamon or ground nutmeg
PREPARATION:
Preheat oven to 375°. In large bowl, cream butter, sugar, and lemon until light, about 4 to 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the blueberries and beat into batter. Whisk together flour, baking powder and salt.
Fold dry ingredients into batter, a little at a time, alternating with milk. Fold in remaining 1 cup blueberries and the pecans, if using. Spoon into 8 paper lined muffin cups. Sprinkle each muffin with the sugar and spice mixture. Bake until muffins spring back when lightly touched, about 20 to 25 minutes.
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