There’s colour everywhere finally after a long peroid of snow when you only get to see endless sheets of white everywhere. That is a beauty in itself too. I love the seasons in Canada. Each has its own splendour and gorgeousness. Its spring here, with frequent showers of rain and colorful blooms on almost every tree. The markets are also full of fresh produce and lots and lots of fruits and vegetables. I happened to find some Blueberries a few days back and thought of preparing some muffins.
Blue Berry Muffins and a mup of Warm Coffee
Any kind of blueberry-frozen or unfrozen, is good for you. The fruit is filled with immune-boosting Vitamin C and antioxidants said to improve brain function. Research shows that blueberries can help to increase the number of cells in the area of the brain responsible for memory.
Blue Berry muffins are my favorite breakfast for a change. These muffins were soft and delicious. I had them along with a mup of warm coffee. And as the author of New Baking Book from which I have adapted this recipe says:
There’s nothing better than a fresh-baked blueberry muffin with your favorite cup of coffee or tea.
I totally agree!
- All-Purpose Flour – 2 cups
- Granulated Sugar – 1 cup
- Baking Powder – 2 1/2 tsp
- Salt – 1/2 tsp
- Eggs – 2, beaten
- Milk – 3/4 cup
- Melted Unsalated Butter or Cooking Oil – 1/2 cup
- Orange Zest – 1 tbsp
- Fresh or Frozen blueberries – 1 cup, thawad
- Coarse Sugar (optional)
- Grease twelve 2 1/2-inch muffin cups for medium size muffins or you can grease six 3 1/2 inch muffin cups for giant size muffins. Set aside.
- In a medium mixing bowl combine flour, granulated sugar, baking powder and salt. Make a well in the centre of the dry mixture; set aside.
- In an another medium mixing bowl combine eggs, milk, butter or oil, orange zest. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lunpy). Fold in buleberries.
- Spoon batter into the prepared muffins cups, filling each almost full. If desired sprinkle tops with coarse sugar. Bake in 350 oven for about 35 minutes or until golden. Cool muffin cups; serve warm.
Suggested Accompaniments: Along with a cup of warm Tea or Coffee for a filling breakfast.
I am sending this as an entry to Mansi who is hosting the Monthly Mingle:Appetizers & Hors’Doeuvres as she requested me to,. So here it is Mansi, all the way to you!
Also, I had been awarded the Yummy Blog Award by Meeso recently and I am delighted to recieve it.
“Yummy Blog Award is the award given to a blog with the most yummy recipes/photos”
And now according to the rules of this Award, I have to quote here my favorite dessert which I have prepared/eaten. My favorite desserts would be:
- Qubani Ka Meetha with Vanilla Icre-Cream
- Black Forest Cake
- Caramel Custard Pudding
- Trifle Pudding with dry fruits
- Ande Ka Meetha
I now pass on this award to:
- Indira of Mahanandi
- Sunita of Sunita’s world
- Priya of 365 Days of Pure Vegetarian
- Kajal of Applemint
Leisure Reding: An article on Hyderabadi cuisine by a Toronto newspaper