Well, I wanted to treat you to a blog that wasn't about the baby or the wedding . . . so let's talk muffins! For the wedding, my cousin Wendy and her fiance Ash bought us a sweet, shiny muffin tin and a muffin cookbook. So I started making muffins: pumpkin, veggie and cheese, blueberry, blueberry again, apple pumpkin, and blueberry again!
The first time I made the blueberry muffins (with my personal modifications), I was blown away. They are so delicious! And they're healthy too! I mean, if you don't mind butter and cream (which I don't). Instead of all-purpose flour, there's a mix of whole wheat flour and almond meal. And blueberries are healthy too! (;
So I thought I'd share the recipe:
Blueberry Muffins
(from the book Mad about Muffins by Dot Vartan . . . modified by me!)
6 tablespoons softened butter
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon sea salt (1/4 teaspoon table salt)
1 cup whole wheat flour
1 cup almond meal (buy in the nut section of Trader Joe's)
1/2 cup milk (I've used half and half, and it works out fine)
2 cups fresh or frozen blueberries
Streusel topping (totally necessary):
2 tablespoons butter
2 teaspoons baking powder
1 teaspoon sea salt (1/4 teaspoon table salt)
1 cup whole wheat flour
1 cup almond meal (buy in the nut section of Trader Joe's)
1/2 cup milk (I've used half and half, and it works out fine)
2 cups fresh or frozen blueberries
Streusel topping (totally necessary):
2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon cinnamon (I just shake it in)
1/2 cup chopped walnuts
Directions:
Heat oven to 375 degrees. In a large bowl, cream together the butter and sugar until fluffy. Beat in eggs. Add the vanilla extract, baking powder, and salt. Mix in half of the flour/almond meal and the milk alternatively, mixing gently by hand. Then add the remaining flour/almond meal and milk. Stir in the blueberries. Fill greased muffin tins. To make streusel topping, cut the butter into small pieces and mix it with the brown sugar, cinnamon, and walnuts. Sprinkle the topping over batter. Bake 25 - 30 minutes until muffins are lightly browned. Makes one dozen muffins.
1/4 teaspoon cinnamon (I just shake it in)
1/2 cup chopped walnuts
Directions:
Heat oven to 375 degrees. In a large bowl, cream together the butter and sugar until fluffy. Beat in eggs. Add the vanilla extract, baking powder, and salt. Mix in half of the flour/almond meal and the milk alternatively, mixing gently by hand. Then add the remaining flour/almond meal and milk. Stir in the blueberries. Fill greased muffin tins. To make streusel topping, cut the butter into small pieces and mix it with the brown sugar, cinnamon, and walnuts. Sprinkle the topping over batter. Bake 25 - 30 minutes until muffins are lightly browned. Makes one dozen muffins.
For some reason, the first batch I made was a bit sweeter than the subsequent two batches. I think I may have been running low on granulated sugar and used half granulated, half brown (would that result in sweeter muffins?). Either way they are really good, but if you like sweet, you may want to add a bit more sugar to my recipe.
Ok, I'm giving in . . . one baby-related thing. Here I was a 25.5 weeks. That was two weeks ago, so I'm sure I'm a bit bigger now. I'll post a new picture soon.
Love, Christina
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