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Posts Tagged ‘brunch’

What in the world makes these “Avatar” muffins,  you ask?

Let’s just say that if James Cameron’s blue characters were looking for the perfect camouflage muffins to eat on the go, they needn’t look further.   Oh, alright, fine: I made these muffins with weepy frozen blueberries, which dyed the batter a swirly blue.

Image via thefilmtalk.com

But I like to think these blueberry muffins are lovable in their imperfection.  Just like your best friend or that favorite chipped coffee cup you refuse to toss out. You know which one I mean.  Simple, straightforward, and good.

These blueberry muffins are homey and comfortable—ideal for savoring over a cup of coffee and the morning newspaper. They’re moist, fluffy, and just sweet enough without veering into dessert territory.  Plus, they’re loaded with lots of bright fruit (you know how I feel about getting color into our diets).  If you want to ramp up the nutrition even more, you could substitute whole wheat pastry flour or quick-cook oats for a bit of the white flour.  Should you prefer non-Pandoran muffins, just use fresh blueberries, which bleed less than frozen.

(Adapted from Alton Brown via Thyme for Food)

-11 oz (2 1/4 c.) all-purpose flour
-2 tsp. baking powder
-1 tsp. baking soda
-1/8 tsp. salt
-3/4 c. sugar (I used demerera/raw)
-1/2 c. vegetable oil
-1 egg
-1 egg yolk
-1 c. plain yogurt (approx. 1 3/4 containers)
-1/2 tsp. vanilla extract
-1/2 tsp. almond extract, optional
-2 c. blueberries

1. Preheat oven to 350F and grease a 12-count muffin tin.  Alternately, you could fill the muffin tin with liners and then spray those with baking spray.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Remove 1 tablespoon of the flour mixture and toss with the blueberries in a separate bowl.  (This reduces sinking while baking.)

3. In a medium bowl, whisk together the sugar, oil, egg and yolk, yogurt, and extracts.

4. Add the wet ingredients to the dry ingredients, stirring just until barely combined. Do not mix completely, or your muffins will be tough and flat.

Stop stirring!

5. Fold in the blueberries and any residual flour just until evenly dispersed. Do not overmix.

6. Drop the batter into the 12 muffin cups, filling to the top. Bake 17-20 min., or until a toothpick inserted in the center comes out clean.

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Oh, hello there.  Yes: You.  Would you like a slice?

lifted slice of cake

Well, yes, I supposed it is a bit decadent; two sticks of butter will do that.  But it also contains fruit!  Lemons!  Strive for five!

Still not sold?  How about a closer look:

whole cake

What if I told you this was the moistest, heartiest lemon cake you’ve had in a long while?  That it’s brushed with a simple syrup of fresh-squeezed lemon juice and sugar?  That the yogurt gives it tang? Or that that it tastes even better after sitting overnight?

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Just a sliver?  Oh, alright…

cake slice

Too big? My hand must have slipped.  You can thank me later.

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Have I mentioned that I’m incredibly spoiled?

Saturday morning I lounged over a cup of tea (reading food blogs, natch), while my dearly beloved made these:

raspberry-pancakes

raspbery-pancakes-iii

raspberry-pancakes-ii

Raspberry pancakes—a treat on Valentine’s Day, or any day 🙂 (more…)

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brunch1

Snapshot by Brooke Bready

To be honest, when I made this gluten-free cake for my friend’s birthday, I didn’t expect much (especially given my track record with baking).  Luckily, I was wrong.  This coffee cake rocks! It tastes 100% normal—tender, moist, and most importantly, scarffable.  I haven’t tried this recipe with wheat flour yet, but if you have a celiac or gluten intolerant friend, they (and even you) will love this.  We kept sneaking slices long after brunch was over.

For the Streusel:
-1/4 c. dark brown sugar, packed
-1 1/2 tsp. ground cinnamon

For the Cake:
Dry Ingredients
-1 1/4 c. white rice flour
-3/4 c. cornstarch
-1 tsp.baking powder
-1 tsp. xanthan gum
-1/2 tsp. baking soda

Wet Ingredients
-1 1/2 c. granulated sugar
-3/4 c. (1 1/2 sticks) butter, softened
-2 large eggs
-1 tsp. vanilla extract
-1 c. sour cream

1.  Preheat oven to 350 degrees F. Grease a 12-cup bundt pan with non-stick cooking spray.

2.  Prepare the streusel: In a small bowl, combine brown sugar and ground cinnamon. Set aside.

3.  Prepare the cake: In a medium bowl, whisk together dry ingredients. Set aside.

4.  In a large bowl, cream together butter and granulated sugar until light, about 30 seconds. (Use high speed on a hand held mixer or medium-high speed on a stand mixer.)

5.  Add eggs, one at a time, mix until well combined.

6.  Reduce mixer speed to medium-low, add whisked dry ingredients, vanilla extract, and sour cream. Mix until a thick batter forms, about 45 seconds.

7.  Spread 1/3 of the batter into the prepared pan. (Batter will be thick. Use a spatula to evenly spread the batter in the pan.)

8.  Sprinkle streusel over the batter. Spread remaining batter over the streusel.

9.  Bake cake for 55 minutes or until a cake tester inserted into the middle of the cake comes out clean.

10.  Remove pan from the oven and place on a wire rack to cool.

Recipe courtesy glutenfreebaking.com

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