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Tuesday, July 8, 2014

Blueberry-orange muffins

Blueberry-Orange Muffins

Ingredients:

    •  2  cups 
      all-purpose flour
    • 3/4  cup 
      plus 5 teaspoons sugar
    • 3/4  teaspoon 
      baking powder
    • 1/2  teaspoon 
      baking soda
    • 1/2  teaspoon 
      salt
    • 1/2  cup 
      milk
    • 2   
      eggs
    • 1/2  cup 
      vegetable oil
    • 1   teaspoon 
      grated orange zest

    • 1   cup 
      fresh blueberries

    • METHOD:

    • 1.
      Heat oven to 375 degrees . Coat a standard-size muffin pan with nonstick cooking spray.
      2.
      In large bowl, whisk flour, 3/4 cup of the sugar, baking powder, baking soda and salt. Make a well in the center .
      3.
      In small bowl, whisk together milk, eggs, oil and orange zest . Pour milk mixture into well in flour mixture, then stir just until combined. Fold in blueberries .
      4.
      Spoon batter into prepared muffin pan, 1/3 cup batter in each cup . Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so muffins bake evenly.
      5.
      Sprinkle each muffin with 1/2 teaspoon sugar. Bake muffins at 375 degrees for 23 to 25 minutes, until crowned and lightly brown. Remove from pan and cool on wire rack. Serve warm or at room temperature.

      Tip:

      • Step A - To finely grate orange zest, we recommend a Micro-plane zester. This designed to mimic a woodworking toolboxes the best job separating flavorful rind from bitter pith.

      • Step B - Gently fold berries into batter, taking care not to crush the fragile fruit.

      • Step C - Pour a scant 1/3 cup batter into each prepared muffin cup, dividing equally.

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