Sunday, February 07, 2010

Snowy Day Blueberry Muffins

We're snowed in! Yay! There is a tree down (or part of a tree) in our street, fortunately it fell on nothing but snow and pavement. When I got up this morning it was still snowing, but now it has stopped. Time is a coming to shovel out the car and clean the snow and ice off the porch, but right now I am enjoying the sweet strains of Astor in Paris while these breakfast muffins bake!

Preheat oven to 375.
In a small saucepan melt a stick of butter and add
the zest of one orange and
a teaspoon of vanilla
Let that cool to room temperature while you combine in another bowl
2 cups flour (mine is a mixture of wheat and white)
a heaping 1/2 cup of sugar
about a teaspoon of salt
2 teaspoons baking powder
3/4 teaspoon baking soda
take a tablespoon or so of that dry mix and toss with
2 cups frozen blueberries
this coating keeps the frozen berries from turning your muffins purple.
now in a measuring pitcher mix together
one container of peach yogurt (or whatever kind you have on hand)
the juice of the orange previously zested, enough to make up one cup

Add the cooled butter mixture to the yogurt and mix well
add 2 eggs and mix well

Add the wet ingredients to the dry ingredients. The batter will be thick, but try not to overmix. There will still be a bit of dry stuff in there, that's OK.
Fold in blueberries.

Portion the batter out into muffin tins that have been sprayed with oil. You can fill them up, these won't rise overly much. I got a dozen muffins out of it in a regular sized tin.
Turn the oven up to 400 and pop those muffins in!

Bake for 10 minutes, rotate the pan and bake for 10 minutes more, or till a tester comes out clean. Warning : My oven is a freak show, and maybe 400 in my oven is different than 400 in another oven. Watch your muffins and rely on the tester, not my timing.

Turn out into a cooling rack or tea towel (might want to loosen them with a knife first) and cool slightly.


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