I have a few rules I follow that have been created (by me) with the sole reason of making my life a bit easier.
One rule is that I don’t look at food-related web sites when Dudette or Hubby might walk by because then I’ll they’ll be begging me to make whatever it is that they see.
A biggie regards the snacks I buy for the family. I make sure to buy treats that not everyone likes. For instance, Dudette loves Funyuns but Hubby and I don’t. Hubby’s fond of pretzels and while Dudette will eat them, they don’t reach crave level for her. Me, I can take them or leave them, mostly leave them. With this system I’m assured that when I reach for a bag of snacks to add to a lunch, they’ll be there.
Probably my first and foremost rule is that I don’t make frosted cupcakes. Hubby and I don’t need them and Dudette doesn’t care for them. I should clarify. Dudette loves the frosting. She’s a champ at licking off ever microdot of flavored sugar and butter while leaving behind all the cake.
That’s why I make muffins. Since they don’t have frosting, muffins rely on all kinds of goodies packed inside to provide pizzazz and flavor. In this house, it’s much more likely for us to have our muffin and eat it too.
Dry goods mixed together. Wet goods mixed together. Wet meets dry and so the story goes.
The recipe calls for buttermilk or milk. I went milk since I didn’t have the other. I also used frozen blueberries.
I was probably a little light on the blueberry jam addition because two teaspoons was an awful lot when measured out. I’m glad I did so too because I had several muffins overflow and drip in the oven. Messy.
Ah, this is good stuff. The cake part of the muffin is very tender and moist. The blueberries and jam only add to that. Please don’t think that it would be possible to get away with just spraying the muffin cups. Trying to remove them with the jam and berries would make a huge mess. The paper holders are essential.
Hubby came up from his man cave just to report on how good he thought these were (he may have snagged a second muffin on his way back down to watch more basketball). I’m not sure that we’ll have enough to test out how good they are with coffee, but I have a feeling they’d be fantastic.
Dudette was in on the muffin goodness. Well, I’ll let her tell you her thoughts herself.
What I’d Do Different Next Time
Not a thing.
- 2 cups all-purpose flour
- ¾ cup sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- ¾ cup buttermilk or milk
- 6 tablespoons butter, melted
- 1 cup fresh or frozen blueberries
- ½ cup blueberry preserves
- 1 teaspoon finely shredded orange peel
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- Preheat oven to 375 degrees F. Line 2-1/2-inch muffin cups with paper liners. Set aside.
- Stir together flour, the ¾ cup sugar, baking powder, and salt in a medium mixing bowl. Make a well in the center of flour mixture; set aside.
- Whisk together eggs, buttermilk, and 6 Tbsp. melted butter; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Remove 1 cup of batter.
- Spoon remaining batter into prepared muffin cups, filling about half full. Spoon 2 tsp. of blueberry preserves into the center of each muffin. Top with remaining batter to cover the preserves, filling muffin cups about two-thirds full. Bake 20 minutes or until golden.
- Meanwhile, stir together orange peel, lemon peel, and the 2 Tbsp. sugar. Remove muffins from oven; brush with 2 Tbsp. melted butter. Sprinkle citrus-sugar mixture on top. Cool in muffin cups on wire rack 15 minutes. Serve warm.
As you can see, Better Homes and Gardens is one of my March magazines. This recipe is from a section providing uses for jams and jellies. Whether you’ve made your own or will be buying it from the store, the goodies in here look fantastic. I hope you’ll enjoy these too.