Skip to main content

Orange Berry Muffins

Blueberry Muffins by Bombay Foodie

Now people claim all sorts of distinctions between muffins and cupcakes. But except for the fact that one has icing and the other doesn't, muffins are really just an excuse to eat cake for breakfast. A concept I am totally in favor of. These are even healthy, with so many blueberries in there.

The recipe is from Dorie Greenspan's Baking: From My home to yours and it produces a tender, light cake that I loved. There is also loads of citrusy sparkle in there that simply makes the muffins shine.

Outside of these small touches, its your standard muffin recipe. You line 6 muffin tins with paper (I got 8 muffins but then I have tiny tins!). Then you mix up the liquids whisking together in this order: 1/4 cup orange juice, 1/4 cup buttermilk, one egg, 1 1/2 tbsp honey and 50 grams melted and cooled butter.

Next the dry ingredients. Rub 2 tbsp sugar with zest of a lemon. Mix in 1 cup plain flour, 1 tsp baking powder, a pinch of baking soda and another pinch of salt. Pour the liquid ingredients over the dry ingredients, stir to mix and finally add 1/2 cup fresh blueberries.

Divide the batter among muffin cups, filling them 2/3rd the way and bake for around 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

Comments

Srimathi said…
I agree, its just cupcakes maybe a little dense. I used to wonder how they serve muffins as a breakfast item when I first landed in the U.S.
Priti said…
Looks yum ..nice combo
pon said…
Amazing the visit was worth…
puneonnet.com

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…