musings, mutterings, and creative muddle. . .

Tuesday, June 24, 2014

Mmmmm. . . . Magnificent Marvelous Muffins

Yum! Yum! And DOUBLE Yum!!!! 

 Blueberries. . . orange juice. . . . whiskey. . . . come together for (drum roll, please) ~ ~ ~

Citrus-Blueberry Muffins with Honey-Whiskey Butter!!!!!

Sweet, tart, and smooth. . . Deliciously complementary when served warm from the oven with our Corned Beef & Cabbage. . . a delectable dessert a day later following a meal of cheese ravioli, fresh-from-the-garden tomato and basil, and fresh parmesan. A single batch just wasn't enough!




Citrus-Blueberry Muffins

Line 12 regular muffin cups with liners
Preheat oven to 400 degrees
Rinse and set aside 1 cup of fresh blueberries

In medium measuring cup or mixing bowl blend following 5 ingredients and set aside:

1/4 cup fresh squeezed orange juice
1 tsp orange peel
2 Tbsp vegetable oil
1 tsp Tahitian vanilla extract
1 cup / 8 oz yogurt (I prefer honey-blueberry Greek yogurt - but any style of vanilla or plain is also tasty)
1 egg

Combine dry ingredients in mixing bowl:

2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

And make well or 'bowl' in center of mixture. 
Add liquid ingredients to dry ingredients stirring until JUST moistened through.
GENTLY fold in blueberries.

Divide batter among 12 muffin cups. Batter will be thick and will generally fill each cup to just below top edge. I like to use a spoon to scoop up the batter and a spatula to push it into the muffin cup.

Optional:  Sprinkle vanilla-sugar over each unbaked muffin.

Bake at 400 degrees for 18 minutes or until tops are golden.



While the muffins are baking, let's make some ~

Honey-Whiskey Butter

1 stick of unsalted butter, softened to just melted
1 Tbsp of honey
1 Tbsp of honey-whiskey (I prefer Jack Daniel's Tennessee Honey, but any brand would be delicious)

Blend all three ingredients - adding more honey or honey-whiskey to taste - not to exceed a total of 3 Tbsp.



Using a teaspoon, spoon the butter mixture over each freshly baked muffin while still hot in muffin pan continuing until tops are all 'shiny' and all butter is used.

Served warm or room temperature. Store any leftover (are you kidding?!?!) muffins in an airtight container at room temperature for up to two days.

Oh man! Have I said it already? Well, I've just gotta say it again - YUM!!!

Have a Delicious-Muffin kind of day,

Robin Z  





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