Tuesdays with Dorie BWJ: Blueberry Muffins

September 3, 2013 at 12:01 am | Posted in breakfast things, groups, muffins & quick breads, tuesdays with dorie | 13 Comments
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Yesterday was the first Labor Day in many years where I myself did not have to labor.  Any holiday is typically an extra busy, extra intense day for those who work in the food biz.  It was sort of odd then that I chose to celebrate by getting up a little early to make Rick Katz’s Blueberry Muffins for breakfast.  Baked goods for breakfast are a bit of a treat around here, as they should be, I guess.  Not only are they an indulgence, but OMG, the wait for prep, baking and cool down is almost too much!

Really, though, blueberry muffins are no big deal (they’re not like sticky buns, or anything), and I’ve made them here before.  This particular recipe is unusual in that it uses cake flour and calls for creaming the butter and sugar (instead of the “muffin-method’s” usual melted butter or oil).  The results are more like little tea cakes than sturdy coffee shop muffins.  They aren’t too sweet and they are loaded with the last-of-season blueberries.  They look sort of dainty and unassuming from the outside, but inside they are basically blueberry jam!

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We’re going without hosts now for TWD, so for the recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Buttermilk Crumb Muffins

November 6, 2012 at 12:01 am | Posted in breakfast things, groups, muffins & quick breads, tuesdays with dorie | 11 Comments
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buttermilk crumb muffins

What a weird week last week was.  Weird and scary…and not just because of wacky Halloween costumes.  We count ourselves very lucky at our house, and if you live on the East coast, I hope the same is true at yours.  Some minor disruptions and inconveniences were all that Sandy really dealt us and our neighborhood.  Still, it was nice to have something comforting to bake after just emerging from the supposed storm of the century.

Like the name says, Marion Cunningham’s Buttermilk Crumb Muffins are made with buttermilk and have a little crumb on top.  They also have some warm spices and brown sugar.  They were tasty, simple and homey.  Nothing that will knock your socks off, but we ate them all just a few minutes out of the oven.  Maybe you don’t always need your socks knocked off at breakfast anyway, right?  The original recipe makes sixteen muffins and uses all shortening as the fat.  When I said we ate them all, I should clarify (so you don’t think my husband and I are complete pigs) that I made one-quarter recipe for just four muffins, using 2 tablespoons of butter and one whole egg.  I went a little heavy on the spices and a little scant on the sugar.   

For the recipe, see Baking with Julia by Dorie Greenspan or read easier than pie (it’s also here).  And there’s even a video of Julia and Marion making these together.  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie: Carrot Spice Muffins (aka Morning Glories)

August 9, 2011 at 12:01 am | Posted in breakfast things, groups, muffins & quick breads, tuesdays with dorie | 9 Comments
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carrot spice muffins

“Muffin” is a weird word.  And I just realized that I totally spelled it wrong in the titles of my last two muffin posts.  How dumb, and obvious now that I look at those posts again.  (OK, I’ve just gone back and corrected that, so it’s as if it never happened).

These Carrot Spice Muffins are something of a substitute for when your tummy really wants a piece of Bill’s Big Carrot Cake (wow, that cake was awesome…I think about it all the time) for breakfast, but your head just won’t let you.  Like a good carrot cake, they have lots of add-ins beyond carrots…walnuts, coconut, raisins and, of course, a gentle amount of warm spices.  Unlike carrot cake, though, they are sans that decadent cream cheese frosting (but now that I think about it, a thinned out cream cheese glaze would have been fabulous!), and they are a bit dialed down in the oil department.  These seemed like they could be a vehicle for a little fiber boost as well, so I swapped about 25% of the flour with whole wheat.  I also used unsweetened desiccated coconut instead of the sweet stuff.  Then I ate two.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read The Dogs Eat the Crumbs, as it was Nancy’s pick this week.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Chocolate-Chocolate Chunk Muffins

July 5, 2011 at 12:01 am | Posted in breakfast things, groups, muffins & quick breads, tuesdays with dorie | 12 Comments
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chocolate-chocolate chunk muffins

Will you think less of me if I admit to you that I don’t really “do” chocolate for breakfast?  I eat sweet stuff for brekkie all the time–usually pancakes or waffles drowned in syrup– but chocolate for some reason feels a bit too indulgent.  I made a little exception this past weekend (since it was a holiday and all) for these Chocolate-Chocolate Chunk Muffins.  OK, these  really are great with coffee.  They’re not too sweet at all, and I did follow suggestions to add more chocolate chunks by doubling the amount of chips I folded into the batter at the end.  Hey– if your gonna have chocolate for breakfast, you may as well really have chocolate for breakfast.

And, if chocolate in the a.m. isn’t really your thing either, I can assure you that they are also fab for dessert with a scoop of ice cream (may I suggest something like Strawberry- Sour Cream Ice Cream?).

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on Epicurious) or read The Way the Cookie Crumbles, as Bridget got to pick again this week.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Citrus-Currant Sunshine Muffins

March 15, 2011 at 12:01 am | Posted in breakfast things, groups, muffins & quick breads, tuesdays with dorie | 21 Comments
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citrus-currant sunshine muffins

Muffins– two weeks in a row!  I actually made and ate last week’s muffins two+ years ago, so I was glad to have another batch pop up this week.  These may look as sunny and yellow as last Tuesday’s, but that’s because of orange and lemon instead of corn.  A good citrus kick keeps these muffins from being too sweet, so you don’t feel so guilty having them for brekkie.  I swapped out spelt flour for about a third of the AP, just to health them up a bit more.  And if my currants look a little purple, it’s because they’re actually dried wild blueberries.  I would have used currants if I had them, but blueberries go well with the citrus anyway.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Bella Baker, as it was Lauryn’s pick this week.  Don’t forget to check out the TWD Blogroll!

And, in case you missed it, Olive Oil Citrus Cake is another good way to brighten your day with Vitamin C.

Tuesdays with Dorie: Great Grains Muffins

February 1, 2011 at 12:01 am | Posted in breakfast things, groups, muffins & quick breads, tuesdays with dorie | 20 Comments
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great grains muffins

Usually, when I make muffins, I’m trying to sneak a little whole wheat flour into the mix and hoping my husband won’t care.  Well, here’s a muffin that’s supposed to be full of grains…whole wheat, corn and oats.  Good for you stuff, but with a little AP flour so it doesn’t feel like a brick.  I did sneak something else in, though….a tablespoon of ground flaxseed (although wheat germ would be good, too).  For dried fruit, I used blueberries and apricots.  These aren’t big, high-doming muffins, but I’d be happy to wake up to them anytime.  In the book, they’re pictured with a big hunk of cheese, but I think they’re pretty good with a little jam.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Happy Tummy, as it was Christine’s pick this week.  Don’t forget to check out the TWD Blogroll!

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