September 27, 2011 § Leave a comment
What’s not to love? In all honesty, I baked these this morning because there was no more bread in the house and no one can forbid the need to have gluten in the morning. So standing in front of the oven with a polka dotted apron over pajamas, I pulled out a large bag of frozen blueberries and dumped a cupful into the milky batter.
This is a basic recipe for any muffin you would love to create. Blueberry lemon, chocolate chunk, espresso caramel or even cookie dough.
Serves 6-8 hungry people.
All-purpose flour (1 cup)
Baking powder (2 tsp )
Baking soda (1 tsp)
Cinnamon, ground (1 tsp)
Soy milk (any non-dairy milk) (1/2 cup)
Vegetable oil (1/4 cup)
Evaporated cane juice (if it’s not available use regular sugar or honey) (1/4 cup)
Vanilla extract (1 tsp)
Salt (a pinch)
Blueberries (frozen or fresh) (1 cup)
1. Preheat oven to 350F or 180 C. Spray muffin tins with cooking spray or wet the edge of a kitchen towel with oil and apply it on the tin.
2. In two separate bowls, mix all dry ingredients and wet ingredients apart from the blueberries.
3. After both of them are well-mixed, combine both together (either the wet to the dry or dry to the wet, whichever bowl is bigger). Then use a spatula and fold in blueberries. Careful not to overmix. Muffins like to over mix and create big holes (or tunnels, more often used in culinary industry).
4. Scoop batter into the muffin tins with ice cream scoop for even potions. Bake for 20-25 minutes until golden brown delicious.
5. Once done, let it cool for at least 5 minutes and tap it on the counter top for easy release.
As a thundering sound creep up from a very hungry belly, I use a knife and spread some chunky peanut butter onto a warm baked muffin. Even though the day might not end up compromising, at least breakfast was wholesome and satisfying.