yogurt muffins with blueberries (or other stuff)
From Mark Bittman's How to Cook Everything Vegetarian -- Chanukah present! Yay! These muffins have infinite variations, but I made them with yogurt and blueberries tonight, and they were delicious and v. healthy.
Basic muffin recipe:
3 T melted butter or neutral oil (grapeseed or corn)
2 c all-purpose flour
1/4 c sugar, or to taste
1/2 t salt
3 t baking powder
1 egg
1 c milk, plus more if needed
1. Preheat oven to 400. Grease standard 12-c muffin tin or line with muffin cups.
2. Mix dry ingredients together in a bowl. Beat together the egg, milk, and melted butter or oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy but smooth, and thick but quite moist; add a little more milk or other liquid if necessary.
3. Spoon batter into the muffin tins, filling them about 2/3 full and handling the batter as little as possible. Bake 20 or 30 minutes (mine were actually done in a little less than 20), or until the muffins are nicely browned and a toothpick comes out clean. Remove from oven and let rest for 5 minutes before taking them out of the tin.
Variation for blueberry or cranberry muffins:
Great with cornmeal substituted for up to 1/2 c of the flour: Add 1 t ground cinnamon to the dry ingredients; increase the sugar to 1/2 c. Stir 1 c fresh berries into the batter at the last minute. You can also use frozen berries; do not defrost them first. Blueberry muffins are good with 1/2 t grated or minced lemon zest added to the batter along with the wet ingredients. Cranberry muffins are excellent with 1/2 c chopped nuts and/or 1 T grated or minced orange zest added to the prepared batter.
Variation for sour cream or yogurt muffins:
Rich and tender, with a hint of sourness. (I think that may be what made this batch good and different-tasting than usual muffins.) Reduce baking powder to 1 t and add 1/2 t baking soda to dry ingredients. Substitute 1 1/4 c sour cream or yogurt for th emilk and cut the butter or oil back to 1 T. Proceed with the recipe.
Basic muffin recipe:
3 T melted butter or neutral oil (grapeseed or corn)
2 c all-purpose flour
1/4 c sugar, or to taste
1/2 t salt
3 t baking powder
1 egg
1 c milk, plus more if needed
1. Preheat oven to 400. Grease standard 12-c muffin tin or line with muffin cups.
2. Mix dry ingredients together in a bowl. Beat together the egg, milk, and melted butter or oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy but smooth, and thick but quite moist; add a little more milk or other liquid if necessary.
3. Spoon batter into the muffin tins, filling them about 2/3 full and handling the batter as little as possible. Bake 20 or 30 minutes (mine were actually done in a little less than 20), or until the muffins are nicely browned and a toothpick comes out clean. Remove from oven and let rest for 5 minutes before taking them out of the tin.
Variation for blueberry or cranberry muffins:
Great with cornmeal substituted for up to 1/2 c of the flour: Add 1 t ground cinnamon to the dry ingredients; increase the sugar to 1/2 c. Stir 1 c fresh berries into the batter at the last minute. You can also use frozen berries; do not defrost them first. Blueberry muffins are good with 1/2 t grated or minced lemon zest added to the batter along with the wet ingredients. Cranberry muffins are excellent with 1/2 c chopped nuts and/or 1 T grated or minced orange zest added to the prepared batter.
Variation for sour cream or yogurt muffins:
Rich and tender, with a hint of sourness. (I think that may be what made this batch good and different-tasting than usual muffins.) Reduce baking powder to 1 t and add 1/2 t baking soda to dry ingredients. Substitute 1 1/4 c sour cream or yogurt for th emilk and cut the butter or oil back to 1 T. Proceed with the recipe.
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