New DOUBLE ovens :)
CONVECTION!
Just right.
The granulated sugar adds the right amount of crunch.
The orange citrus flavor works surprisingly well with the blueberries. I used frozen blueberries because that's all I had, but I imagine fresh berries would make these even more delectable.
Here's a copy of the recipe"
Orange Berry Muffins (From Dorie Greenspan's Baking From My Home To Yours)Makes 12 regular muffins or 24 mini muffins
Grated zest and juice of 1 orange
about 3/4 cup of buttermilk (you will combine orange juice and buttermilk to make 1 cup of liquid)
2 large eggs
3 tablespoons honey
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries - fresh or frozen, not thawed
Preheat oven to 400 degrees. Prepare muffin pan with either spray or paper liners.
Pour orange juice into glass measuring cup or a bowl and pour in enough buttermilk to mjake 1 cup. Whisk in the eggs, honey and melted butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry mixture and a whisk or spatula, gently but quickly stir to blend. The matter may be lumpy and bubbly and that is the way it should be. Stir in blueberries. Divide the batter evenly among the muffin cups.
Bake for 22-25 minutes, or until a knife inserted into the center comes out clean.
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