Tuesday, May 20, 2008

Tuesday with Dorie

This week Tara of Smells Like Home has chosen Traditional Madeleines. To see the madeleines visit Tuesdays With Dorie. Well I do not have a pan and I do not think that I would use it enough to buy one. So I went back and made one of the recipes that I had not done. I chose the Orange Berry Muffins. I needed snacks for the week and had a lot of egg yolks to use up. It was good I think that is was missing a little something though. This was a very easy quick recipe. They freeze well and if you put the frozen one in you lunch box they are defrosted by snack time.
Orange Berry Muffins
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)
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.


Melissa said...

I made these too but with a raspberry lime twist!

Christine said...

I love blueberry and orange together! Great job your muffins look delicious!

Rebecca of "Ezra Pound Cake" said...

These look delicious! Thanks for posting that they freeze well. I've been looking for something different for breakfast.


mimi said...

your muffins look great, glad you liked them!

Dianne's Dishes said...

I didn't have a Madeline pan either. Your muffins look great!

CB said...

Mmmm... muffins. Great pick!
Clara @ I♥food4thought

Cheryl said...

They look so good! I just love muffins!

Gretchen Noelle said...

Lovely job! I need to get to these soon!

Garrett said...

I saw somebody else make these instead of the madeleines. This looks like one of the best breakfast foods EVER.

Jayne said...

Those look great! I haven't made muffins in a while - I'm starting to think I should!

Jaime said...

these were so easy, weren't they? they look tasty

LyB said...

Those muffins look delicious, a perfect snack.