Our family favourite is blueberry muffins. When blueberries are in season (August here in Canada) I buy them in a five pound case. Wash and drain them carefully. Line a cookie sheet with wax paper, spread the fresh blueberries out on top of the wax paper in a single layer and place the entire tray in the deep freeze for 12 hours. When the berries are frozen solid, remove from the freezer and transfer to a resealable freezer bag. The berries will be individually frozen and can be used in muffins, cakes and pancakes.
My favourite blueberry muffin recipe is adapted from Muffins, Scones, and Breads by the Australian Women's Weekly. My muffin tin makes 6 large muffins and fits into my counter top oven.
My version of the recipe:
- 2 cups flour (I use whole wheat)
- 1/2 cup firmly packed brown sugar
- 4 tsp baking powder
- 1 cup fresh or frozen blueberries
- 1 egg
- 3/4 cup milk or buttermilk
- 1/2 cup vegetable oil
- 1 heaping tablespoon peach or apricot all fruit jam (I use President's Choice Blue Menu Twice the Fruit Peach and Passion fruit)
Grease muffin tin. Sift dry ingredients together. Stir in remaining ingredients. Spoon mixture into the muffin tin. Bake at 400 degrees Fahrenheit for 20-25 minutes. This recipe will make 12 regular or 6 large muffins.
The addition of the jam cuts down on the amount of brown sugar needed and results in a very moist, fruity muffin.
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