Sunday, August 7, 2011

Baking Post-Finals

What’s the first thing I do when I get home? Bake of course haha I can’t even begin to describe how nice it is to have my own kitchen again with all the supplies I need esp my lovely standing mixer. Today’s agenda: blueberry muffins for my best friend’s birthday. Moment of the day: arguing with my dad about whether I should use frozen or fresh blueberries. Things to know about my dad: he pretends to know everything about everything, he thinks he’s the expert in every field, he knows nothing about baking... he can’t even measure a cup of flour correctly which my mom pointed out to me when I complained to her about him trying to tell me how to bake. the story in short is that my dad peaked into the oven while the muffins were baking and commented on how the blueberries had burst and it was too liquidy. i told him that once they’re cooled, they’ll be fine but he kept insisting that i should have used frozen blueberries. why would anyone use frozen fruit when that fruit is in season? makes no sense to me, even my mom agreed with me when i texted her to complain that he was imposing on my kitchen time haha muffins turned out well despite said argument... recipe adapted from

1/2 cup butter or 1/2 cup margarine, at room temp
1 cup sugar
2 large eggs
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp salt
2.5 cups fresh or frozen blueberries depending on the season
2 cups flour
1/2 cup milk
For the topping:
1 tbsp sugar mixed with 1/4 tsp ground nutmeg

-Cream together butter and sugar until light and fluffy
-Add eggs one at a time, then add the vanilla
-Sift together flour, baking powder, and salt in a separate bowl
-Fold in half of the dry ingredients, then half of the milk, repeat
-Fold in blueberries
-Spoon into lined/greased muffin tins, about half to two thirds full
-Sprinkle topping onto each muffin
-Bake at 375 for 20-30 min, until golden brown and toothpick comes out cleanly

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