Saturday, March 9, 2013

Desert Island Recipe: Muffins

Given the title of this blog, I felt obligated to provide a recipe for muffins.  While searching through my extensive collection, I tried to pick just one recipe to share for today.  It was hard.  It might not yet be evident, but I absolutely LOVE muffins, or any kind of breakfast confection, for that matter.  So choosing just one recipe to share for the day was a challenge, to say the least.  After much deliberation, this is the recipe I would choose if I were marooned on a desert island.  And the desert island had a kitchen equipped with baking utensils.

At our house, these muffins are referred to as "Daddy Muffins" because they happen to be my husband's favorite.  To gain top approval from my somewhat picky husband is no small feat, people.  That should speak for itself.  This recipe is also very easy and customizable, which are two magnificent things in a busy and picky household.  Enjoy!

Berries & Cream Muffins
2 cups all-purpose flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups fresh or frozen raspberries or blueberries (sometimes I use both)
2 eggs, lightly beaten
1 cup (8 oz.) sour cream
1/2 cup canola oil
1/2 tsp. vanilla extract

3 Tbsp. all-purpose flour
3 Tbsp. quick-cooking oats
2 Tbsp. sugar
1/8 tsp. ground cinnamon
2 Tbsp. cold butter, diced

Preheat oven to 400.  In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add the berries and toss gently.  In another bowl, combine the eggs, sour cream, oil and vanilla.  Stir into dry ingredients just until moistened.  For streusel, combine flour, oats, sugar and cinnamon in a small bowl.  Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs. Fill muffin cups two-thirds full with batter.  Sprinkle streusel over muffins before baking.  Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.