Sunday, August 20, 2017

When life gives you lemons ... or prematurely thawed blueberries: Blueberry Muffins

Life with three kids gets interesting.    Someone, probably someone with the same last name, left the freezer open a little bit ... enough that the ice bucket had chilled water and most of the food thawed.     Including a whole quart of New Jersey blueberries frozen for a winter pie.   I also had three ready-for-baking overripe bananas.  So I decided the only course of action (besides tossing thawed meat and cleaning the freezer) was to make muffins - a LOT of muffins:

Melt (or better yet brown!) a two sticks of butter.    Stir in three mushed overripe bananas.  Cool a little bit then stir in 1 1/2 cups of milk and a cup of sour cream, then 5 eggs, 1 Tablespoon vanilla and if you have it on hand a dash of orange oil.     Then add one cup of brown sugar and one cup of white sugar. 

In a separate bowl measure 7 cups of flour, 1 teaspoon salt and 3 Tablespoons of Baking powder (YES TABLESPOONS) and mix together

Stir liquids and dry ingredients together in whichever bowl is very large.   

I was using these new muffin papers, which allow me to make taller muffins in standard muffin tins.   Scoop about 3oz of batter into each muffin paper.    Sprinkle each LIBERALLY with sparkling sugar or raw sugar for a bit of a crispy top.  This made 31 large muffins.   (Most of which I wrapped individually in foil once cool - and into the freezer they hopped!)

Bake at 425 for about ten minutes (so they rise and get a nice crispy crust), then lower temp to 350 until cooked through.