Orange Berry Muffins

Some of you may probably notice that I have been baking quite regularly the last couple of months. The effort have been worthwhile, as I think I'm getting better at it now. Still lots to improve no doubt. Going forward, I'll still attempt to bake at least once a week so that my kids can have some home baked goodies. :-)


Recipe adapted from Baking From My Home To Yours by Dorie Greenspan

Orange Berry Muffins

Ingredients

Grated zest and juice of 1 Orange
About 3/4 Cup Buttermilk
2 Large Eggs
3 Tbsp Honey
1 Stick (8 Tbsp) Unsalted Butter, melted and cooled
1/3 Cup Sugar
2 Cups All-Purpose Flour
2 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1 Cup Blueberries-fresh, preferably, or frozen (not thawed)
Decorating sugar, for topping (optional)

Method

Getting Ready: Center a rack in the oven and preheat the oven to 400˚F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

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.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.