One of my favorite things to do with my sisters is cook!! So I had a grand time when Moriah and my parents brought some Michigan blueberries for us to do with as we pleased. We used a recipe from Marilyn Savolainnen, a friend of my mother's, that had cardamom and cinnamon in it. I was skeptical at first, but they were delish!
Cardamom! Please share the recipe!
ReplyDeleteBLUEBERRY MUFFINS from Marilyn Savolainnen
ReplyDelete(Marilyn alters the recipe by cutting sugar in half, substituting 1/2 C. flour with 1/2 C. wheat germ, adding 2 t. cardamom - or less if freshly ground - and 1 t. cinnamon)
Makes 10 muffins - refrigerate to help them last!
2 C. flour
3/4 C. sugar plus more for sprinkling muffins
3/4 t. baking powder
1/2 t. salt
1/2 C. milk
2 eggs
1/2 C. vegetable oil
1 t. grated orange zest
1 C. fresh or frozen blueberries (fresh picked from the bluff, if possible)
Heat oven to 375. Coat a muffin tin with non-stick cooking spray. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Make a well in the center.
In a small bowl, whisk together the milk, eggs, oil and orange zest. Pour milk mixture into well in flour mixture, then stir until just combined. Fold in blueberries.
Spoon batter into prepared muffin pan, 1/3 C. batter in each cup. Each muffin cup should be about 3/4 full. Fill the two empty muffin cups with water, so the muffins bake evenly.
Sprinkle each muffin with 1/2 t. sugar. Bake at 375 for 23-25 minutes, until crowned and lightly brown. Remove from pan and cool on a wire rack. Serve warm or at room temperature.