wesleysgirl (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
wesleysgirl) wrote2005-01-10 10:00 pm
wesleysgirl) wrote2005-01-10 10:00 pm
Entry tags:
Muffins!
Only, actual muffins.
I made these blueberry muffins from allrecipes.com this afternoon, with some modifications, and they are very, very good. The recipe under the cut is what I actually did.
Orange Blueberry Muffins
* 1/2 cup unsalted butter
* 1 1/4 cups white sugar
* 1/2 teaspoon salt
* 2 eggs
* 2 cups all-purpose flour, divided
* 2 teaspoons baking powder
* 1/4 cup vanilla rice milk
* 1/4 cup + orange juice
* 1/2 tsp orange extract
* 2 cups frozen blueberries
* 2 tablespoons white sugar
DIRECTIONS:
1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Add orange extract. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the liquids, mixing just until incorporated. (While the original recipe called for 1/2 cup total of liquids, I found the batter to be too thick and added an extra splash of orange juice. I think it was still a bit too thick, and next time I'll thin it further.) Mix the blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
These have a sweet quality not unlike a certain corporation's muffins (*coughdunkindonutscough*) and I'm going to try them with frozen cranberries instead of the blueberries at some point. The orange flavor was there, but on the subtle side. I might try them with all orange juice next time instead of part rice milk, or I might try adding some orange zest.
I made these blueberry muffins from allrecipes.com this afternoon, with some modifications, and they are very, very good. The recipe under the cut is what I actually did.
Orange Blueberry Muffins
* 1/2 cup unsalted butter
* 1 1/4 cups white sugar
* 1/2 teaspoon salt
* 2 eggs
* 2 cups all-purpose flour, divided
* 2 teaspoons baking powder
* 1/4 cup vanilla rice milk
* 1/4 cup + orange juice
* 1/2 tsp orange extract
* 2 cups frozen blueberries
* 2 tablespoons white sugar
DIRECTIONS:
1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Add orange extract. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the liquids, mixing just until incorporated. (While the original recipe called for 1/2 cup total of liquids, I found the batter to be too thick and added an extra splash of orange juice. I think it was still a bit too thick, and next time I'll thin it further.) Mix the blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
These have a sweet quality not unlike a certain corporation's muffins (*coughdunkindonutscough*) and I'm going to try them with frozen cranberries instead of the blueberries at some point. The orange flavor was there, but on the subtle side. I might try them with all orange juice next time instead of part rice milk, or I might try adding some orange zest.