After reading over my last post, I thought maybe there was something that I could DO with it. Something additional. Perhaps, a recipe? The muffins turned out well, actually, and we all enjoyed them for breakfast, so I decided to post the recipe that I used to make them. It’s from a cool cookbook called How to Be a Domestic Goddess, by Nigella Lawson.
By the way, we used some regular blueberries and some frozen ones, and it turned out fine. Perfect for doing when nobody else is awake, too, because it DOES NOT require an electric mixer!
6 tablespoons unsalted butter
1 1/3 cup all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup sugar
3/4 cup plus 2 tablespoons buttermilk (or 1/2 cup plain yogurt and 7 tablespoons low-fat milk)
1 large egg
7 ounces blueberries
12-cup muffin pan lined with 12 paper baking cups
pinch of salt
Melt the butter, and set it aside to cool for a little. Preheat the oven to 400 degrees F.
Combine all the dry ingredients in a bowl, and in a measuring cup beat together the buttermilk (or yogurt and milk), egg, and melted butter. Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don’t worry about lumps: the most important thing with muffins is that the mixture isn’t overworked. Fold in the blueberries, again keeping mixing to a minimum. You could also add orange zest at this point if you wanted. Spoon into the muffin cups and bake for 20 minutes, by which time the muffins should be risen and golden and firm on top. Eat warm or cooled as you like.
Bake at 2:45 in the morning and try to keep the noise making to a minimum (as if!).