This week on TWD, it was Michelle‘s turn to select a recipe. She chose one of my favorite things, muffins. I consider muffins the cupcake of the breakfast world. We love them. And Dorie’s Orange Berry Muffins sounded right up our alley. While, we have no fresh blueberries right now and I had to use frozen, thats the only part of the recipe where I strayed. (Except for the butter, but you all know my deal with that by now.) These muffins were so good, I made them twice in 3 days. The 2nd time using unsalted butter. And I honestly could not tell a difference. So, the salted/unsalted experiments continue.
I will be making these muffins again, and again. I would like to change up the fruit too. I can see a lot of different combos working splendidly.
TWD is growing. We had 2 new members join this week. Please check out ALL of the TWD girls, Michelle, April, Jaime, Nikki and Ashley. If anyone else would like to join us, as we bake our way through Dorie’s stellar book, drop me a line!
Orange Berry Muffins
Baking: From My House to Yours by Dorie Greenspan
Grated zest and juice of 1 orange
About 3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries–fresh preferably, or frozen (not thawed)
Getting Ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds of a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.
Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully bakes, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.