I am back, good or bad, sweet or sour. First recipe for my comeback are these delicious Orange Zested Blueberry Muffins. They looked so good, I did a Snapchat takeover making them! I am too old for SC, I am well aware, but it was a fun time regardless. Make these for yourself, your friends and co-workers. But not for a boy/girl until you know them pretty well - appreciation for baking takes time my loves. Orange Zested Blueberry Muffins
1 1/4 cup sugar 1 stick unsalted butter (room temp) 1 tsp vanilla 2 large eggs 2 cups flour 2 tsp baking powder 1/2 tsp kosher salt 1/2 cup whole milk zest of one orange 2 cups fresh blueberries, tossed in 1/2 T flour 2 tsp sugar Preheat oven to 375. Line a 12 cup muffin tin (might have some batter left, so line a second tin if needed). In a stand mixer on medium speed, cream together sugar and butter until fluffy, about 10 minutes. Add vanilla and eggs (one at a time) on low speed. In a medium bowl whisk together flour, baking powder and salt. Add half the flour mixture into the mixer, then half the milk. Repeat and mix only until combined. Mash 1/2 cup of the blueberries, add orange zest. Add to batter mix. Fold in remaning blueberries, combining gently. Pour batter (3/4 way full) into lined muffin tins. Sprinkle a pinch of sugar over each muffin. Bake for 25-30 minutes, or until edges are brown and middle comes out clean with a toothpick. Let cool for 15-20 minutes. Leftovers can stay covered at room temp for 1-3 days.
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AuthorJanelle went to culinary school to challenge herself, tired of the cubicle life. Now she is sharing the love and therapeutic benefits of baking for those you love. ArchivesCategories |