If you don't mind heating up your kitchen this week these muffins are totally worth it!
Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Blueberry Muffins from Gourmet Magazine
For muffins
1 3/4 cups whole-wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon grated lemon zest
1 large egg
1/2 cup whole milk
5 tablespoons unsalted butter, melted
1 1/2 cups blueberries (about 7 ounces)
For topping
1 teaspoon sugar
1/4 teaspoon cinnamon
Equipment:
a muffin pan (preferably nonstick) with 12 (1/3- to 1/2-cup) muffin cups
Make muffin batter:
Preheat oven to 375°F with rack in middle. Butter muffin pan.
Whisk together flour, sugar, baking powder, and salt in a large bowl, then whisk in zest.
Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber spatula until just combined (batter will be dense). Fold in blueberries. Divide batter among muffin cups.
Make topping:
Stir together sugar and cinnamon and sprinkle evenly over batter in cups.
Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5 minutes, then unmold onto a rack. Serve warm or at room temperature.
2 comments on "Time to Bake"
I am totally on a baking kick too! It is so calming. However, I am also trying to be on an eating healthy kick which has since been complicated with my baking of chocolate chips cookies last night. May have to make these muffins as well - they look yummy.
Hi! I'm following from FMBT - hope to see you at Dropped Stitches!
xo Erin
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