Tuesday, December 15, 2009

Surgery and muffins

Brody man has his double hydrocelectomy tomorrow morning bright and early. Please pray for the little guy for a speedy recovery and the chance to heal, because we all know how still he is. It's supposed to be an easy surgery, but it is a surgery! I'm a little nervous but I know God has everything under control. I'll keep you updated on how things went.

So when the weather is icky and the boys are content playing I always get the baking itch. Yesterday I decided it was time to use the blueberries that I had frozen from the summer. I found this really good recipe for blueberry muffins and they were gone before morning! I made them again this morning, but I think my oven hates me so they were a tad brown on the bottom. Nonetheless, here is the recipe from www.Tastykitchen.com

Bakery Style Blueberry Muffins
  • ½ cups Shortening, Butter Flavored Is Fine Too
  • 1 cup Sugar, Make That A Heaping Cup
  • 1 teaspoon Vanilla
  • 2 whole Eggs
  • ½ cups Buttermilk, Or Vinegar Soured Milk
  • ½ teaspoons Salt
  • 2 teaspoons Baking Powder
  • 2 cups Flour
  • 1-½ cup Blueberries, Frozen (they Keep Their Shape Better If Added Frozen)

Preparation Instructions

First, preheat your oven to 450F. Completely grease a standard-sized 12 cup muffin tin, including the top edges between the cups. I like to go ahead and add liners too.

Cream generously the shortening (butter flavored is fine too) and sugar, then add the vanilla, eggs and buttermilk.

In a separate bowl, mix the salt, baking powder and flour.Gently fold blueberries into flour mixture as to not break up the berries. Then add this to the creamed shortening/sugar mixture. Please don’t over mix or you’ll have hockey pucks. Less is more! Fill your muffin cups all the way to the top. Mound them up good. Don’t worry, it’ll be okay. Your batter should make about 10-11 muffins.Sprinkle the tops with raw sugar for some sparkle ;) Bake at 450F for 5 full minutes, then reduce the heat to 375F and bake about another 20 minutes. Keep an eye on them so they don’t over bake. The initial 5-minute baking at a high temperature will help them make a high dome. Shhh! That’s a bakery secret.

I like to cool these off then put them in a large Ziploc bag and let them rest overnight. For some reason they seem even better the next day. If you can keep grubby hands off them long enough! For another option, you can sub out the blueberries for frozen diced cherries, raspberries or blackberries!