I finally have a kitchen again.
It has only been 3 weeks since I was last able to cook or bake, but it's seemed like much longer. I don't ever want to eat fast food again.
We are now in the process of settling down in North Carolina - my kitchen is unpacked, the rest of the house, not so much. That will come with time. As long as I can make my own food I won't go completely crazy while the house is in shambles around me.
The husband and I thought it would be nice to bake something delicious to take to our new neighbors - there's no better foot to start out on than one that involves baked goods, eh? I decided to try out Alton Brown's recipe for blueberry muffins. They are delicious - not too sweet, just enough to really showcase the flavor of the blueberries. Were I not attempting to watch my girlish figure I would brush them with a lemon glaze just after taking them out of the oven.
Sadly I am attempting to do so, so no glaze for me. But someone else should try it out and then tell me how awesome it is.
Alton Brown's Blueberry Muffins
Yields 12 muffins
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
1 muffin = 1 serving