I have found over the last year that my wails of “I don’t know what to blog about!!” are mostly met with indifference; it’s the price I pay for living with things with penises, I suppose. (I’ve decided to mention penises as often as possible from here forward; I get the most hilarious spam comments by people who don’t speak English very well when I do.) Although I can’t complain too much about the dog – he may have a penis but he still sits on my feet while I’m clacking away on my laptop. The critter is the embodiment of the word “loyal” and I love him to penis pieces.
Anyhoo, since it’s been at least 3 days since I posted a recipe – egads! – I decided it was about time I posted another one.
And since we’re all hailing the coming of Spring (those of us who actually have to live through winter unlike some people who are good friends of mine such as this person and this person), I thought I’d make good use of one of the most beautiful and tasty of all Spring fruits:
I love me some blueberries. When I was growing up, the only time I encountered blueberries is when my mother bought one of those muffin mixes that came with the blueberries in a can; it wasn’t until I was in my 30s that I really discovered this tasty little fruit packed with all sorts of anti-oxidant goodness. Now I’m just thrilled that I can find them at reasonably decent prices almost all year long, although they are cheapest (and tastiest) in the spring and early summer.
It’s enough to make you want to visit Maine. Well, that and the fact Stephen King lives there.
So go make some muffins; they’re good stuff, Maynard.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 cup milk
2/3 cup light brown sugar, packed
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla
1 cup fresh blueberries
1 tablespoon granulated sugar
a dash or two of ground cinnamon
Preheat the oven to 400° F. Grease a standard 12-muffin tin well or line with paper cups.
Whisk together the flour, baking powder, salt and nutmeg thoroughly in a large bowl. In a separate bowl whisk together the eggs, milk, brown sugar, butter and vanilla.
Add the wet ingredients to the dry ingredients and stir just until moistened – the batter should NOT be smooth (over-mixing will give you a tough, rubbery muffin with an uneven shape). Fold in the blueberries.
Divide the batter among the muffin cups. Mix the tablespoon of sugar with the cinnamon and sprinkle over the muffin batter. Bake for 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Let cool for 2 to 3 minutes before removing from the pan. If not serving hot let cool on a rack, but serve as soon as possible – preferably within a few hours of baking.