15 July 2012

early morning mixing


I love my Kitchen Aid stand mixer. There is nothing this beautiful machine can't do. We've made cakes, breads, cookies, shortcakes, meringue...and the delicious list goes on.

That said, I can also say there is something soothing about the early morning silence when you are mixing by hand. Friday morning I woke up with Sam at 5. We had our first  feed and when he went back to sleep, I headed into the kitchen to make Gwyneth Paltrow's blueberry muffins. These are some seriously delicious muffins; the blueberry to cake ratio is fantastic.



Without the hum from the mixer, I had the quiet to drift off in thought. I found myself daydreaming of a five year old Sam taking one of these blueberry muffins to school for snack.

Wednesday I sent Kate a text about these muffins. She mentioned she had also recently found a muffin recipe she had been wanting to make. I suggested a swap and she said: "that's genius! due date??" "Due date" - can you tell we are teachers? So Friday morning Kate and I had a muffin swap. She came for tea with 6 banana/nutella muffins.  Kate and I talk a lot about food. And about things that have nothing to do with food. Most of the time, we are doing both at the same time.

I love muffins, they come together quickly and are instantly rewarding. There are endless combinations; I think I might try raspberry next.

Enjoy!

Blythe's blueberry muffins from Gwyneth Paltrow's my father's daughter

1/2 cup unsalted butter, melted and cooled
2 eggs (GP calls for organic)
1/2 cup milk
2 cups unbleached all purpose flour
1/4 cup plus 1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries

Preheat the oven to 375 degrees. Line a 12 cup muffin tin. Whisk the butter, eggs, and milk in a bowl. In another bowl, whisk together the flour, the 3/4 cup of sugar, baking powder, and salt. Stir the wet ingredients into the dry ingredients and fold in the blueberries. Divide among the muffin cups and sprinkle the muffins with remaining teaspoon of sugar. Bake until a toothpick tests clean and the muffins are golden brown, 25-30 minutes.

3 comments:

  1. They were delicious! What's the next swap?

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  2. Good question! What should our next swap be? I was thinking about making some granola, maybe something with that? Better idea?

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  3. Did you try raspberries yet? I'm not a huge fan of blueberries!
    Why don't you guys make granola bars? Soo good and so many variations!

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