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WildSpring Muffins

Blueberry Muffins

1 ½ C flour
½ C plus about 3T of sugar (the original recipe calls for ¾ C, I prefer less to let the taste of the other ingredients come through)
½ tsp salt
2 tsp baking powder
1 lg egg
1/3 C milk
1/3 C light oil (like Right Blend or something like that)
1 C frozen blueberries
Dark crunchy sugar crystals

Spray muffin tin with Pam. (I use a dark, heavy muffin tin. No silicon.)

Mix flour, sugar, salt and baking power in one bowl. (I just measure them into a bowl and whisk them all together). Mix egg, milk and oil in another bowl – whisk well. (A trick: put the egg in a 1-cup metal measuring cup. Add 1/3 C milk to it, top off with oil and pour it into bowl).

Scoop all but about 1 T of the flour mixture into the egg mixture. Put the frozen berries in the flour bowl and toss until the berries are coated.

Mix ingredients together well. Add berries and fold until mixed (if you wait too long or do this too forcefully, the berries will start to thaw or break down, leaving purple streaks in the batter).

Divide among 9 muffin tins - well Pam'd. Spring coarse sugar crystals on top.

Bake 400 oven for 21 min (if you're using frozen blueberries). They should be golden on top, crunchy around the edges.

These freeze well. Wrap in silverfoil in 2 - 4 muffin bundles, and put into freezer ziplock bag. To reheat, take them from freezer, unwrap, place in muffin bowl, cover loosely with silver foil and put in 350 oven for 20 - 30 min (I let them sit out for an hour before putting them in.

Blueberry Cornmeal Muffins:

Replace flour with: 1 C flour, and ½ C cornmeal. Add a little more milk and oil - about 2 tsp milk and 1 tsp oil - to the "wet" bowl and I use a little less sugar. The rest is the same.

Cornmeal Muffins:

Replace flour with: 1 C flour, and ½ C cornmeal. Add a little more milk and oil - about 2 tsp milk and 1 t oil - to the "wet" bowl and I use a little less sugar. Add 1/2 C of canned corn instead of blueberries.

Cranberry/Orange: Use regular flour version. Using a microzester, make a fine orange zest from about 1/2 an orange and add to the wet bowl. Take about a 1/3 C of dried cranberries, coarse chop, soak them in hot water 5 min, drain and add to mixture after you've combined wet and dry ingredients.

When you use dried fruit instead of frozen blueberries, add a little more milk since the dried fruit will absorb moisture while cooking. And shorten the cooking time to 18 min and then look to see if you need 1 more minute.

Cherry/Almond: Use regular flour version. Add with a few drops of almond extract to wet mixture. Take about a 1/3 C of dried cherries, coarse chop, soak them in hot water 5 min, drain and add to mixture after you've combined wet and dry ingredients, along with about 1/4 C of sliced toasted almonds.

ChocolateCherry: Use regular flour version. Take about a 1/3 C of dried cherries, coarse chop, soak them in hot water 5 min, drain and add to mixture after you've combined wet and dry ingredients, along with about 1/2 C of semi-sweet chocolate pieces.

When you use dried fruit instead of frozen blueberries, add a little more milk since the dried fruit will absorb moisture while cooking. And shorten the cooking time to 18 min and then look to see if you need 1 more minute.

 



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