Orange Almond Blueberry Muffins
Preparation info
Difficulty
Easy
Yield:
12
Muffins
Appears in
Baked
By Matt Lewis and Renato Poliafito
Published 2008
This Muffin is Really a Nod to the Way all Muffins Used to be: not too large, fine textured, and full of fresh fruit flavor. The key to a good muffin is size. Muffins the size of a softball usually taste like one too. A simple burst of blueberries gives this ultra-light muffin a vaguely familiar feeling, while the orange and almond flavors provide a new spin and depth to the classic morning breakfast treat. If you use frozen blueberries, make sure to rinse them in a sieve until the water runs clear. Pat them dry and toss them in some flour before adding them to the batter. This will prevent your muffins from turning that icky greenish color and will keep the berries suspended in the muffin mix.
Ingredients
- Grated zest of
1 1 tablespoon ½ cup ½ cup 2 4 tablespoons ½ stick ¼ cup 2 cups ¾ cup ¼ cup 2 teaspoons ½ teaspoon ½ teaspoon ¾ cup Handful
Method
In a medium bowl, combine the orange zest, orange juice, milk, egg whites, and butter. Whisk until combined.
In another medium bowl, combine the ground almonds, flour, sugar, toasted sliced almonds, baking powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and stir until just combined. Fold in the blueberries.
Fill each muffin cup about three-quarters full, and arrange
The muffins can be stored in an airtight container for up to 2 days.
© 2008 All rights reserved. Published by Abrams Books.