Sunday, August 21, 2011

Bloob muffin redux

The blueberries are in profusion.  Can't resist making some muffins.  Peg and Adoom like them, too.

Bloob muffin recipe from last year 

I made a small variation when I made the muffins yesterday -- I added a heaping tablespoon of sugar to the just-washed berries, tossed them around, sprinkled on a bit of cinnamon, and added a teaspoon of shredded lemon zest.  Nice. 

I also sprinkled some turbinado sugar on top of each before popping them into the oven.  Turbinado sugar is a coarse, crystalline, free-flowing brown sugar.  ((Dr Dave puts on chemist's hat)) Not quite sure how 'raw' it is -- it would have to go through some serious processing to achieve a crystalline, free-flowing state -- but it's nice on top of muffins or pies. 

One nice thing about muffins is that they keep well.  There's SO much butter in them relative to the amount of flour that they keep 'fresh' for a couple days well-wrapped. 

 Hot out of the oven.

 You can see the turbinado sugar glistening on top. 

2 comments:

  1. Hi David,

    The blueberry muffins were FABULOUS! Toasted a little with butter ... yummy! Thank you so much for the treat. It was good to see you on Saturday - next time I'll be in better condition to be a proper hostess!

    Kim

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  2. I just took the last 3 muffins out of the fridge, a week old and still fabulous!

    Peggy

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