Sunday, April 29, 2012

Emma's Blueberry Muffins with a Twist


Friday night has turned into baking night around this kitchen.  Last night it was Blueberry Muffins with a twist.  Emma, dear dog, was sure to oversee the kitchen happenings.  She even offered to stir the batter and lick the spoon.  For sanitation purposes, we decided to relegate her to the kitchen bench.

With dear dog forbidden at the counter, dear daughter offered to lend a helping "clean" hand to the batter stirring and spoon licking.
Today's blueberry muffin recipe is a new concoction of deliciousness.  Blueberries with a hint of orange and a whiff of vanilla.  I woke this morning to find most of them gone.  Luckily, I hid a few to give to dear bro when we visit with him later this morning and a couple set aside for my personal enjoyment with a cup of tea at bedtime tonight.  Yeah, I probably should have shared all, but hey, most of us moms are sneaky to some extent when it comes to our kitchens......

Emma's Blueberry Muffins with a Twist
Ingredients:
2 and 1/4 cups white, all purpose flour
1/2 cup sugar, plus a little more to sprinkle atop muffins before baking
3 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries
2 Clementine confites, diced (see link/recipe below) or 1/4 cup diced candied orange peel 
1 teaspoon Madagascar Bourbon Pure Vanilla Extract
1 cup milk
1/3 cup Canola oil
1 egg, slightly beaten

Instructions:
1.  Clementine confites recipe can be found at Clementine Confites and take approximately 14 days to make.  You may substitute candied orange peel diced (about 1/4 cup).
The clementine confit looks like this and is pure deliciousness!

Be sure to dice them, peel and all, in small pieces.










2.  Preheat oven to 400 degrees Fahrenheit.
3.  In a large bowl, mix flour, sugar, baking powder, and salt.  Stir in blueberries and gently fold to coat each berry with the flour mixture.
4.  In a small bowl, combine the milk, oil, egg, and Clementine Confites mixing well with a fork.
5.  After making a well in the flour mixture, pour liquid into the well all at once.  Stir with a fork quickly until dry ingredients are just moistened.  The batter should be lumpy.  DO NOT OVERSTIR!

6.  Butter muffin tin or place cute little paper muffin cups into the tin.  Spoon batter into the muffin tin.  Sprinkle tops of pre-baked muffins with a little white sugar.  
7.  Bake 20-25 minutes, until golden brown in color.  Enjoy!


Servings:  12
Cost per Serving:  $0.60

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