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DEL.ICIO.USOrange Berry Muffins
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Got more fresh blueberries than your morning bowl of corn flakes can handle?
Try this recipe. Instead of the usual lemon accent, the brightness of oranges adds punch to these berry-packed muffins. If you want a bakery-style muffin with a sparkling top, sprinkle on decorating sugar partway through baking. -- Elizabeth Lee
Hands on time: 10 minutes Total time: 40 minutes Serves: 12
Ingredients:
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Grated zest and juice of 1 medium orange
3/4 cup buttermilk
2 eggs
3 tablespoons honey
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/3 cup granulated sugar
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4teaspoon salt
1 cup blueberries
Decorating sugar for topping (optional)
Instructions:
Center a rack in the oven and preheat oven to 400 degrees. Butter or spray the molds in a regular-size muffin pan or fit with paper muffin cups.
Pour the orange juice into a large measuring cup and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter will be lumpy and bubbly. Stir in the blueberries. Divide the batter evenly among the muffin cups.
Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from its mold. -- Adapted from “Baking: From My Home to Yours” by Dorie Greenspan (Houghton Mufflin, $40)
Pour the orange juice into a large measuring cup and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter will be lumpy and bubbly. Stir in the blueberries. Divide the batter evenly among the muffin cups.
Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from its mold. -- Adapted from “Baking: From My Home to Yours” by Dorie Greenspan (Houghton Mufflin, $40)
Nutrition:
Per muffin: 210 calories (percent of calories from fat, 38), 4 grams protein, 29 grams carbohydrates, 1 gram fiber, 9 grams fat (5 grams saturated), 57 milligrams cholesterol, 202 milligrams sodium.
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