So good you want to eat the paper liner! Blueberry muffins!
sooz
5 years ago
last modified: 5 years ago
I'm a fan of fresh blueberries, and our local market has a sale this week! I also enjoy trying out different recipes for blueberry muffins, and while I've always enjoyed the recipes I've made, this one that I made today was really delicious--it was posted by Mrs. Smith and I've included the link below!
Cathyinpa I *almost* followed the recipe exactly (grin!)--didn't have buttermilk so I used kefir and I made a little bit of blueberry jam to add to them before baking.
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sooz
5 years agolast modified: 5 years agoRelated Discussions
Blueberry Muffins and other too.
Comments (21)Well, since we're eating healthier, here's one of my favorite muffin recipes. These muffins rock, and not just your colon! They actually taste really good. They stay moist for days, they're incredibly healthy, and they're a cinch to make. Banana-Cranberry Spice Muffins Recipe Source: Fiber One website 1 cup Fiber One� original bran cereal 1 egg 3/4 cup fat-free (skim) milk 3 tablespoons vegetable oil 1 cup mashed ripe bananas (about 2 medium) 1 1/4 cups all-purpose flour 1/2 cup sugar 3 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup sweetened dried cranberries Heat oven to 350�F (the original recipe stated 400�, but I found that to be too hot and would burn the muffins). Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in bananas. Stir in cereal; let stand 5 minutes. Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack...See MoreStarbucks Bran Muffin...friend wants to duplicate this
Comments (11)Glad to share the recipes. It's funny, but I've got muffins from both Cook's recipes in my freezer right now. I like to alternate back & forth between them. Here's the Cook's "Big Bran Muffins" with my notes. One warning, the batter needs to sit at least an hour before baking. I usually leave it overnight. Big Bran Muffins with Raisins and Dates Cooks Illustrated 9/1993 My Notes: This was the best recipe so far that used wheat bran. It makes a dark, moist, flavorful bakery style muffin. I tried it with ½ cup oil & ¼ cup applesauce; I didn't notice any change in texture or taste. The biggest problem was getting the time & temperature right. 20 mins. at 400 is NOT enough time to cook the insides. The first time I made them, I had to re-bake the first batch after the tops came off revealing a batter filled center. The second batch came out much better. Cook's Illustrated Note: You can substitute one cup oat bran for the wheat germ for a wholesome but slightly more dense muffin. (I have successfully used all wheat bran and half wheat & half oat bran; I've never tried the wheat germ.) Makes about 20 muffins 2 1/2 cups unbleached all-purpose flour plus 2 tablespoons (I use 1½ cups AP flour & 1 cup + 2 tbsp. white whole wheat) 4 1/2 teaspoons baking soda 1 tablespoon baking powder 2 teaspoons ground cinnamon 1/8 teaspoon table salt (I omitted) 3/4 cup vegetable oil (I use ½ cup oil & ¼ cup applesauce) 2 teaspoons honey 1/4 cup molasses 1 cup light brown sugar plus 2 tablespoons, packed firm (I omit the extra 2 tbsp.) 1 teaspoon vanilla extract (I used vanilla powder) 3/4 teaspoon maple extract (I used maple powder) 1 1/2 teaspoons butter extract (I omit) 3 large eggs, lightly beaten 2 cups buttermilk 1 cup toasted wheat germ (I use another cup of wheat bran or a cup of oat bran) 1 cup wheat bran (not the cereal) 1/2 cup whole dates, plumped with scalding water, drained, and coarsely chopped (I poured boiling water over dried, sweetened cranberries, to plump & to remove excess sugar) 1 cup dark raisins, plumped with scalding water and drained (I poured boiling water over dried, sweetened blueberries, to plump & to remove excess sugar)) 1. Whisk first five ingredients together in a bowl; set aside. 2. In a large bowl, whisk next 7 ingredients together. Whisk in eggs, then buttermilk, wheat germ, and bran. Let batter rest 10 minutes. 3. Whisk dry ingredients into wet mixture to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into the batter. Fold in raisins and dates. 4. Cover batter with plastic wrap and refrigerate for at least 1 hour, preferably overnight. 5. Adjust oven rack to middle position and heat over to 400 degrees. Lightly grease the top surface of 2, 12-cup muffin pans, use liners if necessary. (I bake in batches because I don't own two 12 cup muffin tins) Using an ice cream scoop, place a portion of the batter into each cup, filling to the brim (I've learned that it is important to fill them all the way to the top). Fill empty muffin cups with water to ensure even baking. Bake until muffin tops brown, about 20 minutes. (Cook's Illustrated Note: If muffins are not done after 20 minutes, reduce temperature to 350 degrees and bake until muffins test done.) [I bake 10 minutes at 400 and then 15-20 minutes at 350. I check with a pick, making sure center of muffins are completely done.] Let muffins cool in pan for 5 minutes, and then transfer them to a wire rack. Serve warm or at room temperature. MIMIS BRAN MUFFINS Makes 12 muffins 1 cup flour 1 cup bran 4 tsp dry milk powder 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/3 cup dark brown sugar, packed 1/4 cup dark corn syrup 2 Tbsp molasses 1/4 cup vegetable oil 1 egg 1/3 cup raisins 1/4 tsp grated orange zest 1/2 cup water Glaze: 3 Tbsp sugar 3 Tbsp dark brown sugar, packed 3 Tbsp shortening 2 Tbsp corn syrup 2 tsp water Distribute about 1 Tbsp glaze onto bottom and sides of 12 muffin tins with pastry brush. Combine flour, bran, milk powder, baking powder, baking soda, and salt. Stir well and set aside. Mix together brown sugar, dark corn syrup, molasses, oil and egg in separate bowl until well blended. Puree raisins and orange zest with water in blender or food processor. Add to liquid ingredients. Stir liquid ingredients into dry ingredients until just moistened. Fill muffin tins 2/3 full and bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. Immediately invert onto foil or wax paper to cool....See MoreStaples you really DO want to eat every week?
Comments (22)Adding in: coffee and tea, vinegar, mustard. Umm, wine. I seldom eat mayo or ketchup. grainlady, thanks for the seven survival foods -- I'd have to test the dried egg things to see if I react badly to them or not. One reason I plan to have chickens when I move! I know I am fine with whole eggs, and I go through about ten a week. I do keep coconut milk here, and will occasionally want milk-milk (as milk or as yogurt). I use butter or ghee, but it takes me about three or four months to go through a pound package. Fats - yes, to coconut oil, or to having some sort of healthy oil around -- I do use various types regularly. And there is plenty of coconut oil here. Citrus juice - I use a lot of lemon, lime and grapefruit, at the moment all fresh. Potatoes - I have a load of them from the farmer's markets I went to shortly before my accident. They are dwindling, but very good. I'll check out Golden Grill Hashbrown potatoes. Sound good to me! I have canned beef and pork (a friend and I put up); I have several packages of sardines (bought), I have canned cheese. I'm not really jonesing for the canned cheese, however. Not something that falls into the category of want to have every week/frequently. (Actually, the milk doesn't fall into that category, either...) Will have to check out freeze dried cheese. Maybe that tastes better. I still mean to order the tomato powder. Haven't really had any real urge for grains, beans/legumes or seeds. (And I have them here - grains being rice, wild rice, quinoa, and oatmeal) Seeds for sprouting micro-greens or just plain sprouts - great idea!!! Sweeteners -- Haven't touched either my honey, the maple syrup, or the palm sugar I have here. Yes, I did eat some dessert things people dropped off, but just out of obligation, not out of desire. Not a "staple" I really do want to eat every week!...See MoreBlueberry Muffins
Comments (14)We really like the following blueberry muffins. Blue Blueberry Muffins Here is my most favorite blueberry muffin recipe. It is from "Blueberry Muffin Murder" by Joanne Fluke. 3/4 cup butter, melted 1 cup sugar 2 eggs, beaten 2 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen blueberries (no need to defrost if frozen) 1/2 cup canned blueberry pie filling 2 cups plus 1 tablespoon flour 1/2 cup milk Crumb Topping 1/2 cup sugar 1/3 cup flour 1/4 cup butter, softened Grease the bottoms only of a 12-cup muffin pan (I grease the whole muffin cup). Melt the butter. Mix in the sugar. Then add the beaten eggs, baking powder, and salt, and mix thoroughly. Put one tablespoon of the flour in a plastic bag with your cup of blueberries. Shake it gently to coat the berries, and leave them in the bag for now. Add half the remaining 2 cups flour to your bowl and mix it in with half of the milk. Then add the rest of the flour and mil and mix thoroughly. Here comes the fun part: Add 1/2 cup blueberry pie filling to your bowl, and mix it in. Your dough will turn a shade of blue, but don't let that stop you - once the muffins are baked, they'll look just fine. When your dough is thoroughly mixed, fold in the flour-coated berries. Fill the muffin tins 3/4s full and set them aside. If you have dough left over, grease the bottom of a small tea-bread loaf pan and fill it with your remaining dough. The topping: Mix the sugar and the flour in a small bowl. Add the softened butter and cut it in until it's crumble. Sprinkle the crumb topping over your muffins and bake them at 375 degrees for 25 - 30 minutes. (The tea-bread should bake about 10 minutes longer than the muffins.) When the muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. (The muffins need to cool in the pan for easy removal.) Then just tip them out of the cups and enjoy...See Moresooz
5 years agosooz
5 years agosooz
5 years ago
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