Tuesday, January 6, 2009
Tonight, I decided to go for a baking frenzy, but only succeeded in making blueberry muffins because I ran out of flour. So much for the baking frenzy. But now I at least have breakfast for the rest of the week. This recipe comes to you by way of Pioneer Woman, one of my favorite daily blog reads. I made a couple adjustments to the recipe due to what I had on hand, but I was pleased enough with the result. The color of the muffins was a little too dark for my tastes, and I tried to adjust the cooking time by five minutes when I put in the second batch, but then it didn't seem long enough. Looks aside, the muffins are pretty tasty and will make a perfect quick breakfast.
3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Dash of nutmeg
Heavy pinch of salt
1 cup sugar
1/2 cup veggie oil (I used canola)
1 generous cup plain yogurt (I used light vanilla)
2 cups blueberries
softened butter (for muffin tins)
Turbinado sugar (optional)
Preheat oven to 385 degrees.
In a large bowl, sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl, whisk together sugar, oil, cap-ful of vanilla extract, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries to mixture and stir 3 times.
Add mixture to well-buttered muffin tins. (I skipped the buttered tins and just put down cupcake wrappers). Sprinkle berries on top and press down. (I also skipped this step). Sprinkle turbinado sugar over top. Brown sugar can be substituted. Bake 20 to 25 minutes.