Sunday, August 15, 2010

The Muffin Woman

We stopped at the Farmer's Market this morning to get some vegetables for the week. Abby is a true blueberry fan and signaled for a carton. We already had some at home, but it's hard to resist a little girl repeating "blue? blue? blue?".

With a surplus of blueberries and a heat wave outside, I decided to make some muffins inside. I love making blueberry muffins with some brown sugar struesal on top. Makes the house smell pretty awesome.

Whoever said that yogurt in replacement for oil makes a yummy muffin, was probably the same person that likes fat free butter. I tried it and they turned out kind of rubbery. Edible, but rubbery. I guess they are suppose to be healthier, but let's just say we'll save this batch for us and wouldn't make a batch for public consumption. Ever.

Texas Sized BlueBerry Muffins (Makes 6)
If you bake the muffins in a Texas Style muffin pan, they turn out large, just like the kind you'd find at a Corner Bakery. 

3/4 c. milk
1/4 c. vegetable oil (or use 1/4 c. vanilla yogurt for rubbery variety)
1 large egg
2 c. flour
1/2 c. sugar
2 tsp. baking power
1/2 tsp. salt
1 cup fresh blueberries (frozen work just as good, don't kid yourself)

Oven Temp. 400 degrees
Grease a 6 muffin Texas Style Muffin pan. 

Make a streusal topping using 1/4 c. flour, 2 tbsp. hard butter and 1/4 brown sugar...chop ingredients with a fork so you get little "Butter rocks" coated with flour and brown sugar. 

Beat milk oil and egg in a brown. Stir in flour, sugar baking powder and salt. Fold in the blueberries. Add batter to the muffin pan, Sprinkle the streusel topping across. Bake for 20-25 minutes. 

And there you go. Throw them in a basket, put some fresh blueberries on the side (to prove it wasn't made from a box) and you're looking like a little pro-homemaker. 

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