Thursday, February 25, 2010
The quest to find the very perfect ultimate blueberry muffin, has come to an end. I've done it. The muffin that I was imagining, was similar to the kind I used to get at the deli behind my studio. There was nothing I loved more about a Saturday morning, than walking around the corner, and stopping in to buy a cup of coffee and a muffin. The muffins were always so good. Turns out they were from Costco, but- no matter. I still loved overpaying the man at the counter, and walking away with a smile on my face, and a warm spot in my tummy.
Some of you might have tried my first attempt, and thought it was pretty good. You're right, it was "good", but it just wasn't quite what I wanted. A pregnant woman knows exactly what she wants, and unless its exactly that, its useless. Its annoying how particular and demanding my taste buds become when I'm growing another person. I can't explain it. I think they (whoever "they" is) do a pretty good job in movies when they show a demon possessed mother shouting into a drive thru window. When I watch scenes like that, I think to myself, "that looks and sounds about right".
I won't make you wait any longer. Enough of my talk, talk, talking. Lets make some muffins!
-2 1/2 cups baking mix (I prefer Pamela's)
-1 1/2 teaspoons baking powder
-1 1/2 teaspoons baking soda
-1 teaspoon cream of tartar
-1/2 teaspoon xanthan gum
-3/4 cup sugar
-1/2 cup melted butter (smart balance over here)
-1 1/2 teaspoon vanilla extract
-1/2 teaspoon almond extract (this is the secret ingredient, don't leave this out!)
-3/4 cup milk (we like soy)
-3/4 cup frozen blueberries
-preheat your oven to 325 degrees.
-line your muffin/cupcake pan. This should make 12 muffins exactly.
-mix all of your dry ingredients together in a large bowl.
-pour in your wet ingredients together on top of the dry.
-mix mix mix with a wooden spoon.
-fold in your blueberries at the last minute.
-fill muffin papers 3/4 of the way full, maybe a little bit more. These are egg free, but they're still going to raise.
-bake for 22-24 minutes.
-DO NOT open up the oven door until that timer goes off, or your muffins will cave, and you'll be sad.
*Note* These muffins are good warm, like most muffins are- but they're much better after they've been hanging out in the fridge overnight. Just sayin'.