To check out: Orange Blueberry Muffins - Dorie Greenspan

M

meryl

Well-known member
Recipe by Dorie Greenspan, Baking From My Home to Yours
Ingredients
  • Grated zest and juice of 1 orange
  • about 3/4 cup buttermilk
  • 2 large eggs
  • 3 tablespoons honey
  • 1 stick unsalted butter, melted and cooled
  • 1/3 cup sugar
  • 2 cups all-purpose flour
  • 2 & 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries, fresh - or frozen (thawed)
Cooking Directions
  1. Place a rack in the center of the oven and preheat to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

  2. Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

  3. In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda and salt into the sugar mixture. Add the liquid ingredients to the dry ingredients. Using a whisk, gently stir to blend. The batter will be lumpy and bubbly. Fold in the blueberries.

  4. Divide the batter evenly among the muffin cups.

  5. Bake for 22 to 25 minutes. When fully baked, the tops of the muffins will be golden and springy to touch and a toothpick inserted into the center of the muffins will come out clean.

  6. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from it's mold.
 
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Wonder if I can make muffins from this: I added fresh blueberries to them

and they rose really nicely. More important, they stayed risen even when cold.

So....what would it take to make a muffin mix from a pancake mix?

[dead link]
 
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These look excellent, love orange and berries combo. Her recipes are great too. Here is my now

favorite blueberry muffin recipe. Crew chose it last year from about four or five.
When a remember I like to put a little lemon zest sugar topping.
enjoy,
Nan
 
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Marilyn, I made muffins using the yogurt cake recipe. lemon and dried cranberry. very nice.

 
Ang, I'd like to use up this mix since I opened the tin. Was hoping I could add

"something" and make it bake/rise like a muffin.

 
here are 2 links for muffin recipes. one from Bisquick and one from Hungry Jack

[edited: both links are dead]

Maybe the ingredient lists will help you construct a good muffin recipe.
 
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This is my favorite: Blueberry Muffins (Jordan Marsh):

BLUEBERRY MUFFINS (Jordan Marsh)

(Note: I added 1 tsp lemon zest to the batter).

1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)

Grease 12 cup muffin pan. (I buttered the top of the pan, and used muffin liners).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and turn onto wire rack.

12 servings
 
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My favorite REC: Blueberry Orange Muffins

I was given this recipe in 1994 (doesn't seem like 14 YEARS ago!). Over the years I have tried other blueberry muffin recipes but I always come back to these AND they get rave reviews every time. A couple of weeks ago someone bought the entire tray that I had donated to the neighborhood pool rummage sale.

In a big bowl stir together:

1 1/2 C sugar
3 C flour
4 t baking powder
1 t salt
2 t orange zest

In another bowl stir together:

2 eggs, lightly beaten
2/3 C buttermilk (equal amount plain yogart or sour cream will also work but the flavors will vary slightly)
1 t vanilla
1 t orange extract
1/2 C butter, melted

Preheat oven to 350°F. Grease well or line with paper liners 14-16 muffin tins.

Pour liquid ingredients into dry ingredients and stir gently just to mix ingredients, do not over mix. Fold in 2 C blueberries (I usually use frozen, stir them in while they are frozen, no need to thaw.) Spoon into muffin tins and bake 20-25 minutes. Test a muffin, that is in the center of the pan, just like you would do for a cake. Cool slightly on a rack. Remove muffins from tins in about 5 minutes.

Glaze:

Melt together in a small saucepan:
2 T butter
1 T orange juice
1/4 C sugar
1/2 t orange extract

Spoon or brush over still warm muffins.

 
Don't forget the oil/lecithin magic.

2 parts vegetable oil to 1 part lecithin. Works very well to release cakes.

2 tsp:1 tsp is more than enough.

 
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