Substitution Sunday Blueberry Muffins
Jun. 23rd, 2013 09:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
untonuggan in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomSo today I got back from a long trip to find bare cupboards, and a hankering for something fresh and tasty for breakfast. Preferably also hot...
We *did* have blueberries and eggs, somehow, along with stock pantry items such as whole wheat pastry flour (yet somehow not all purpose flour?). I made blueberry muffins, altering a recipe I found online. Thus, "Substitution Sunday Blueberry Muffins were born."
Blueberry muffins in a muffin tin, one or two spaces not filled, with a red oven mitt in the background
Substitution Sunday Blueberry Muffins
Ingredients (based on what was in my pantry):
1.5 cups whole wheat pastry flour
3/4 cup brown sugar
1 pinch sea salt
2 tsp. baking soda
1/3 cup canola oil
1 egg
1/2 + 2 tbsp. - ish soy milk or milk of your choosing
(note on milk: whole wheat flours are "thirstier" than white flours, thus I had to add more milk than in the original recipe. If you use a different flour yourself, this step may need to be adjusted. Basically, you want the batter to be thick and hard to stir, but not floury.)
1 tsp. vanilla extract
1/2 tsp. almond or other nut extract (can be subbed for vanilla if you choose)
a bunch of blueberries "until it looks right" or 1 cup blueberries if you feel like finding a measuring cup
Steps:
Preheat oven to 400 degrees F/ 200 degrees Celsius. Line muffin tins or grease them. The original recipe said this made 8 muffins, mine made 10, who knows how many yours will make! <strike>Basically, though, any unfilled muffin tins (once you pour in the batter at the end) should be half-filled with water so that all muffins cook evenly. Secret baker trick!</strike> ETA: Can have an ice cube put in them so the muffins cook evenly, which prevents sloshing. Super secret baker trick!
In a single bowl, combine flour, sugar, salt, baking soda. Mix with a fork or whisk to remove lumps. Add wet ingredients (i.e. oil, egg, milk noting additional instructions above, extracts). Mix until at the right consistency - thick and hard to stir, but not floury. Fold in the blueberries.
Add batter to muffin tins, about 3/4 full for each tin. Fill any unfilled tins in your tray <strike>half full with water</strike> with one ice cube each. Very carefully, put the tray in the oven and bake for 15-20 minutes until the tops of the muffins are not shiny/moist and a fork stuck in the center comes out crumbly rather than batter-y.
Let cool for 3-5 minutes before attempting to eat. Then devour, or cool and eat, or freeze for later use.
Original recipe also has some useful tips, tricks, and photos. And, you know, their ingredient list if your pantry stock is different from mine.
I found the brown sugar and whole wheat worked really well together, as it gave the muffins a sugary crunch that contrasted nicely with warm exploding blueberry goodness. Om nom nom indeed.
We *did* have blueberries and eggs, somehow, along with stock pantry items such as whole wheat pastry flour (yet somehow not all purpose flour?). I made blueberry muffins, altering a recipe I found online. Thus, "Substitution Sunday Blueberry Muffins were born."
Blueberry muffins in a muffin tin, one or two spaces not filled, with a red oven mitt in the background
Substitution Sunday Blueberry Muffins
Ingredients (based on what was in my pantry):
1.5 cups whole wheat pastry flour
3/4 cup brown sugar
1 pinch sea salt
2 tsp. baking soda
1/3 cup canola oil
1 egg
1/2 + 2 tbsp. - ish soy milk or milk of your choosing
(note on milk: whole wheat flours are "thirstier" than white flours, thus I had to add more milk than in the original recipe. If you use a different flour yourself, this step may need to be adjusted. Basically, you want the batter to be thick and hard to stir, but not floury.)
1 tsp. vanilla extract
1/2 tsp. almond or other nut extract (can be subbed for vanilla if you choose)
a bunch of blueberries "until it looks right" or 1 cup blueberries if you feel like finding a measuring cup
Steps:
Preheat oven to 400 degrees F/ 200 degrees Celsius. Line muffin tins or grease them. The original recipe said this made 8 muffins, mine made 10, who knows how many yours will make! <strike>Basically, though, any unfilled muffin tins (once you pour in the batter at the end) should be half-filled with water so that all muffins cook evenly. Secret baker trick!</strike> ETA: Can have an ice cube put in them so the muffins cook evenly, which prevents sloshing. Super secret baker trick!
In a single bowl, combine flour, sugar, salt, baking soda. Mix with a fork or whisk to remove lumps. Add wet ingredients (i.e. oil, egg, milk noting additional instructions above, extracts). Mix until at the right consistency - thick and hard to stir, but not floury. Fold in the blueberries.
Add batter to muffin tins, about 3/4 full for each tin. Fill any unfilled tins in your tray <strike>half full with water</strike> with one ice cube each. Very carefully, put the tray in the oven and bake for 15-20 minutes until the tops of the muffins are not shiny/moist and a fork stuck in the center comes out crumbly rather than batter-y.
Let cool for 3-5 minutes before attempting to eat. Then devour, or cool and eat, or freeze for later use.
Original recipe also has some useful tips, tricks, and photos. And, you know, their ingredient list if your pantry stock is different from mine.
I found the brown sugar and whole wheat worked really well together, as it gave the muffins a sugary crunch that contrasted nicely with warm exploding blueberry goodness. Om nom nom indeed.
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