I LOVE blueberry muffins, they are my favourite thing to get at coffee shops to enjoy with a strong cappuccino. I havent made them before because, well, im a little tight. Normally blueberrys are expensive and I don’t have the craving strong enough to justify the spend (which is a little daft when you consider the cost of a blueberry muffin in a coffee shop). Anyway I was in the supermarket and saw that they had blueberries on offer so I bought some and knew just what I was going to make – muffins of course. In retrospect I should have realised there was a reason the berries were cheap, they were pretty tasteless. The muffins were nothing special because of that, and also because I slightly undercooked them. After I had one fresh I put the rest in the freezer because they were not bad enough to throw away. It turns out they were better once toasted and spread with a little butter, ive been enjoying the rest for breakfast over the past week.
Orange Berry Muffins: Dorie Greenspan “Baking: From my home to Yours”
makes 12 muffins
Grated Zest and Juice 1 Orange
about 3/4 Cup Buttermilk
2 large Eggs
3 Tblsp Honey
1 Stick (8 Tblsp) Unsalted Butter, melted and cooled
1/3 Cup Sugar
2 Cups All Purpose Flour
2 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1 Cup Blueberries – fresh, preferably, or frozen (not thawed)
1. Centre a rack in your oven and pre-heat to 400F / 205C. Butter or spray the molds or line with paper liners.
2. Pour the orange juice into a measuring cup and top up with enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.
3. In a large bowl rub the orange zest into the sugar until the sugar is moist and fragrant. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry and working with a spatula or whisk gently mix together. Dont over mix this, lumps are fine. Stir in the blueberries.
4. Divide the batter amongst evenly among the molds and bake for 20 to 25 minutes. When fully baked the muffins will be golden and springy to the touch and a thin knife inserted into the middle of the muffins will come out clean. Cool for five minutes before removing the muffins from the pan.
Notes: I will probably not make these again, I think even if they have been perfect they wouldnt be what I was looking for – does anyone have a great recipe
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