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2010-09-02 digital edition

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2010-09-02 / Community News

From the Chef’s Corner

Best Blueberry Muffins
by Chef Deedle

My family are muffin eaters. Here are a few pointers that will make your “muffins from scratch” turn out mouth watering. This recipe does not require a standing mixer, but when making the batter, be sure to whisk in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not over mix the batter. These muffins are great without a topping, but for the extra taste, give them a dip in sugar by following one of the variations.
2 cups (10ozs.) unbleached all-purpose flour
1 tbs. Baking powder
½ tsp. Salt
1 large egg
1 cup (7 oz.) sugar
4 tbs. Unsalted butter, melted and slightly cooled
1 ¼ cups (10 oz.) sour cream
1 ½ cups frozen blueberries, preferably wild

Step 1: Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with non-stick vegetable spray.

Step 2: Whisk flour, baking powder, and salt in medium bowl thoroughly. Whisk egg and sugar in second medium bowl about 30 seconds; stir in sour cream and gently combine.

Step 3: Add frozen berries to dry ingredients and gently combine. Add sour cream mixture and fold with rubber spatula until berries are evenly distributed. (Small spots of flour may remain and batter will be thick.) Do not over-mix.

Step 4: Use Large spoon to drop batter into greased muffin tin. Fill cups about 2/3 full. Bake until light golden brown, about 25-30 minutes. Invert muffins onto wire rack, stand muffins upright and cool 5 minutes. Serve as is or use one of the topping below.
Cinnamon-Sugar-Dipped Muffin Glaze
½ cup sugar
½ tsp. Ground cinnamon in
4 tbs. Butter, melted
Mix together sugar and cinnamon, dip tops of muffins in melted
butter and then cinnamon sugar. Set muffins upright on wire rack.
Ginger-Glazed or Lemon Glazed Muffins
1 tsp. Grated lemon zest or grated fresh ginger
½ cup sugar
¼ cup lemon juice

Mix lemon zest or grated fresh ginger with ½ cup sugar in small bowl. Set aside. Bring ¼ cup lemon juice and 1/3 cup sugar to simmer in small saucepan over medium heat; simmer until mixture is thick and syrupy and reduced to about 4 tablespoons. Brush tops of muffins with glaze, then dip tops of muffins in lemon-sugar or ginger-sugar. Set muffins upright on wire rack. Serve.

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