Thursday, February 5, 2009

Food: Easy-Peasy Recipe for Week of 2/1

Here's a pretty easy muffin recipe I designed to be moderately healthy, wholesome tasting, and still something your kids will devour. If you have a butter substitute that you just love, try it out here... I just have never found a good faux-butter. Serve them warm for the best taste and texture:

Wholesome Yum-Yum Blueberry Muffins
makes a dozen
  • 1 stick unsalted butter - room temp, plus a little to schmear in the pan
  • 1 cup white all-purpose flour
  • 1 cup whole wheat flour (I prefer King Arthur brand)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt (if you were trying to be sneaky, and only had salted butter, just omit the extra salt here)
  • 2 cups fresh or frozen blueberries ('cause I know you all bought a huge pallet of them this summer, and froze them for the February doldrums...right?)
  • 1 cup light brown sugar (or acceptable sugar substitute if you want to get really healthy), plus more for sprinkling on top
  • 1 large egg
  • 1/4 cup vegetable oil (olive oil works fine -- just don't use 'Extra Virgin' as it's too flavorful)
  • 1 tsp. vanilla extract
  • 1/2 cup milk of your choice, plus a splash extra if your batter is looking too dry
  • fresh grated nutmeg for the top
Preheat oven to 375. Butter the tins of a regular 12 muffin tin, and flour them, tapping out excess.
In a medium sized bowl, mix together your flour, salt, baking powder. In a wide, shallow bowl, add some of this flour to your berries and spin and toss to coat them.
In either your KitchenAid, or by hand with beaters, beat the butter and sugar together until it's a bit frothy...about 3 min. on medium/high. Add egg and oil, beat 'til combined, then add your vanilla.
Slowly, on low speed, mix in your flour mix until just combined. Don't over-mix or you will get tough muffins (which might be a nice way to describe you, Maven Mama, but should never be applied to one's baked goods, no?). Add milk and mix until just incorporated. Scrape down sides with a rubber spatula. Fold berries into batter gently with spatula.
spoon evenly into muffin tin, top with sugar and nutmeg.
Bake for approximately 24 minutes, turning halfway through.
Cool them for a few minutes, then serve warm.

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