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Sunday Muffins

Sunday morning.  It wasn’t even 90° outside, yet.  Time to tiurn on the oven.

I picked up some blueberries yesterday to make blueberry muffins today.  I’m going to blame the heat for addling my brain.  This is not, exactly, baking weather.

But…

I wanted muffins.

So on went the oven this morning.  I worked fast, but it was still warmer in the kitchen than I would have preferred.  Oh well… I figured if the oven was going on, I was making two kinds of muffins!  I was definitely going to get my money’s worth.

The end result was worth it!

I made the aforementioned Blueberry and I made a Banana Walnut.  Bananas go quickly in this weather, too.

I make a really basic muffin and then add to it as I see fit.  I made these with plain all-purpose white flour, but you can add different blends as you see fit.  These come out really light and cake-like.

Blueberry Muffins

  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • pinch salt
  • 1 tsp vanilla
  • 1 egg
  • 3/4 cup milk
  • 1 tbsp melted butter
  • 3 tbsp oil
  • 1 cup blueberries
  • Melted butter and demerera sugar for topping

Preheat oven to 400°.

Mix dry ingredients.  Mix melted butter and oil.  Stir into dry ingredients with milk, egg, and vanilla.  Fold in blueberries.

Scoop into 12 standard-sized muffin cups or 6 over-sized muffins.  Bake 12 muffins for 20 minutes or large muffins about 27 minutes.

Brush with melted butter and sprinkle with demerara sugar while warm.

The banana muffins are pretty much the same – the milk is a little less.

Banana Walnut Muffins

  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • pinch salt
  • 1 tsp vanilla
  • 1 egg
  • 1/2 cup milk
  • 1 tbsp melted butter
  • 3 tbsp oil
  • 1 cup banana, mashed
  • 3/4 cup chopped walnuts
  • Melted butter and demerera sugar for topping

Preheat oven to 400°.

Mix dry ingredients.  Mix melted butter and oil.  Stir into dry ingredients with milk, egg, and vanilla.  Fold in bananas and walnuts.

Scoop into 12 standard-sized muffin cups or 6 over-sized muffins.  Bake 12 muffins for 20 minutes or large muffins about 27 minutes.

Brush with melted butter and sprinkle with demerara sugar while warm.

Demerara sugar is a larger-grained unrefined sugar.  It adds a nice crunchiness to baked goods because it doesn’t dissolve like basic white sugar.  It’s not a mandatory ingredient, but it’s a nice touch.

And I really am glad I made these – even if I did heat up the kitchen.  We’ll have fresh-baked goodies for the next few days as our heat wave continues…

 

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