Tuesday, January 12, 2010

Mini Blueberry Muffins + Icing With a Hint of Orange

There are three brown, brown, brown bananas in the fruit bowl, so I was going to make some banana-nut muffins today. I went for a little joggerson, and headed to the store directly from the track to pick up some NUTS. Wandering the aisles of the supermarket, the banana-nut muffin plan was axed when I stumbled upon a blueberry sale!

Bananas are badass, but blueberries are better.

I combined two muffin recipes to produce the muffins: 1) my Mom's banana-nut muffin recipe and 2) a blueberry muffin recipe from bestrecipes.com.

These aren't the greatest as big muffins-- you gotta go mini. And these muffins are a strange sort of muffin. They're almost like a mix between muffin, cake, and donut.

'Muffin' is starting to look like an alien word! I've used it too many times. I'll lay off the M-word for a while. But only a leetle while-- this is, after all, a post devoted to them.

Mini Blueberry Muffins
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup oil
6 tablespoons milk
2 teaspoons vanilla
3/4 cup blueberries

1. Preheat oven to 350 F (175 C)
2. Mix flour, baking soda, baking powder, and salt in small bowl
3. In a larger mixing bowl, combine sugars, eggs, oil, milk, and vanilla
4. Add dry ingredients to wet ingredients and mix
5. Stir in blueberries
6. Divvy up the batter into the mini muffin pans
7. Bake 15 minutes

Icing With a Hint of Orange
3/4 cup icing /confectioner sugar
2 tablespoon orange juice (fresh is better, o' course)
(Now, to be honest, I didn't measure the icing ingredients all that precisely-- just start with the 3/4 cup icing sugar and keep adding the orange juice bit by bit until your icing is the texture you like; some like a thick, gloopy icing, others like a more glaze-like icing.)

1. Combine the sugar and orange juice
2. Mix well
3. Spread (well, drizzle) onto mini muffins!

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