Sunday, June 10, 2012

Orange Berry Muffins

Blueberry Muffins by Bombay Foodie

Now people claim all sorts of distinctions between muffins and cupcakes. But except for the fact that one has icing and the other doesn't, muffins are really just an excuse to eat cake for breakfast. A concept I am totally in favor of. These are even healthy, with so many blueberries in there.

The recipe is from Dorie Greenspan's Baking: From My home to yours and it produces a tender, light cake that I loved. There is also loads of citrusy sparkle in there that simply makes the muffins shine.

Outside of these small touches, its your standard muffin recipe. You line 6 muffin tins with paper (I got 8 muffins but then I have tiny tins!). Then you mix up the liquids whisking together in this order: 1/4 cup orange juice, 1/4 cup buttermilk, one egg, 1 1/2 tbsp honey and 50 grams melted and cooled butter.

Next the dry ingredients. Rub 2 tbsp sugar with zest of a lemon. Mix in 1 cup plain flour, 1 tsp baking powder, a pinch of baking soda and another pinch of salt. Pour the liquid ingredients over the dry ingredients, stir to mix and finally add 1/2 cup fresh blueberries.

Divide the batter among muffin cups, filling them 2/3rd the way and bake for around 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

3 comments:

Srimathi said...

I agree, its just cupcakes maybe a little dense. I used to wonder how they serve muffins as a breakfast item when I first landed in the U.S.

Priti said...

Looks yum ..nice combo

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