All content copyright Katrina Hall 2008 through 2017

Friday, June 13, 2008

breakfast on the terrace : blueberry muffins with toasted walnuts




Where did the week go? Oh yes, waiting for an emergency dentist appointment much of the time, followed by orders not to chew as much as possible........


But this morning, I decided a juicy blueberry muffin could be gently eaten before work without much damage. I made them with pre-toasted walnuts and a hefty dusting of cinnamon in the batter - delicious and a change from oatmeal and/or yogurt.


To make:


Preheat oven to 350.

Grease 8 Texas size muffin cups .


2 eggs

1 cup sugar

3 T. melted butter ( or canola oil, for lowfat muffins)

3 cups King Arthur flour

1 cup milk

1 T. baking powder

2 cups fresh or frozen blueberries (if using frozen, toss unthawed with a tablespoon of flour before you toss them in the batter)

1/2 t. cinnamon

1/4 cup toasted walnut pieces (optional)


This recipe makes 8 muffins.

In mixer bowl, add eggs, sugar, cinnamon,milk, and melted butter and mix well.


Add the flour and baking powder and mix gently.


Using a spatula, fold in the blueberries. Using an ice cream scoop, scoop two scoops of batter into each Texas size muffin cup, until batter is used up. Sprinkle with toasted walnuts and place in oven for about 30 minutes - your baking time will be longer if you use frozen berries.


Remove from oven when tops of muffins are somewhat firm and springs back when you gently press the top of the muffin.


Cool on rack for five minutes, then turn out.



- Katrina Hall

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