Blueberry Muffins La Alton Brown Good Eats On Food Net Recipes

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BLUEBERRY MUFFINS à LA ALTON BROWN (GOOD EATS ON FOOD NET



Blueberry Muffins à La Alton Brown (Good Eats on Food Net image

We tried this recipe because I was craving having blueberry streusel scones (# 244646) again. However, I am trying to cut down on my saturated fat and cholesterol, so we looked for something to fill that baked goods craving without blowing my daily saturated fat limit, and Alton Brown is often a decent place to start. We used whole wheat pastry flour with some flax meal thrown in for good measure, frozen blueberries allowed to thaw slightly, and a silicon muffin tin. They were somehow dense and light at the same time, and had an interesting buttermilk note (we assume from the yogurt). Also, Alton says muffins are really more like pancakes than cupcakes!

Provided by Chellerystick

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 10

12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt ("heavy pinch")
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries (or frozen, allowed to thaw part way)
vegetable oil, spray for the muffin tins

Steps:

  • Preheat oven to 380 degrees F.
  • Whisk together "wet" ingredients: sugar, oil, egg and yogurt.
  • Sift together "dry" ingredients: flour, baking soda, baking powder, and salt.
  • Toss blueberries with 1 T. of dry mix.
  • Add wet ingredients to the remaining dry ingredients.
  • Stir mixture for a count of 10. (Do not overstir.).
  • Add 1 cup blueberries to batter and stir 3 times. (Do not overstir.).
  • Spray or line muffin tins and add batter (e.g. with #20 scoop).
  • Press remaining berries lightly into tops of muffins.
  • Put in oven and raise temp to 400.
  • Bake 20 to 25 minutes; rotate at midpoint.
  • Remove and invert onto towel to cool.

Nutrition Facts : Calories 287.8, Fat 10.5, SaturatedFat 1.8, Cholesterol 20.3, Sodium 205.7, Carbohydrate 45, Fiber 1, Sugar 19.5, Protein 3.9

ENGLISH MUFFINS



English Muffins image

Provided by Alton Brown

Time 57m

Yield 8 to 10 muffins

Number Of Ingredients 10

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Steps:

  • In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
  • Preheat the griddle to 300 degrees F.
  • Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

BLUEBERRY MUFFINS



Blueberry Muffins image

Provided by Alton Brown

Categories     dessert

Time 50m

Yield 12 muffins

Number Of Ingredients 10

12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins

Steps:

  • Preheat oven to 380 degrees F.
  • In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
  • In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
  • Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

RED, WHITE AND BLUEBERRY MUFFINS



Red, White and Blueberry Muffins image

Make and share this Red, White and Blueberry Muffins recipe from Food.com.

Provided by ElleMO

Categories     Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
2 tablespoons firm stick butter
1/4 cup flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • For streusel topping:.
  • Cut margarine into flour, brown sugar, cinnamon and about 4 drops of food coloring (number of drops depends on how dark you want the red), in a medium bowl, using a pastry blender or crisscrossing 2 knives, until crumbly.
  • Muffins:.
  • Heat oven to 400. Grease bottoms of 12 medium muffin cups or line with paper baking cups.
  • Prepare streusel topping; set aside.
  • Beat milk, oil, vanilla and egg in a large bowl. Stir in flour, sugar, baking powder and salt all at once, just until the flour is moistened (batter will be lumpy). Fold in blueberies. Divide batter among the muffin cups and top with 2 teaspoons of the streusel topping.
  • Bake 20-25 minutes or until golden brown. Remove from pan. These muffins are good warm or cool!

Nutrition Facts : Calories 199.8, Fat 7.9, SaturatedFat 2.4, Cholesterol 25.6, Sodium 218.6, Carbohydrate 28.7, Fiber 0.9, Sugar 9.1, Protein 3.7

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