Good morning! Angus and I had a late night last night because we drove to visit my mother and sister again (and were once again completely spoiled by being served another fantastic lobster dinner), so I didn’t have the energy to post on my day.
There’s a dairy farm out there that has ice cream that I fantasize about constantly. To say that I think about this place often would be a gross understatement. I wax poetic about the creamy, fresh ice cream, the creative flavors, the warm, freshly pressed waffle cones that they get served in…in fact, I think the freshly made waffle cones are my favorite part. But the farm is about 40 minutes away from my mom’s house out there and they tend to close too early for me to make it in time after dinner. As a result, it turns out to be a once or twice a year treat that I need to plan. I was on a mission last night. We were going to get there before they closed.
And we did! But only ten minutes before they closed, and at that time they had already turned off and cleaned up the waffle cone machines. I almost cried. I had to settle for eating the tastiest ice cream in the world in just a simple, pedestrian, styrofoam cup.
It was still delicious. Also, still a let down.
This morning I woke up still half dreaming about blueberry muffins and runny eggs. Angus’s reaction was, to put delicately, “ew,” but he agreed to give it a try. I whipped up the blueberry muffins (in an effort to provide a descriptive title, let’s call them Undercover Healthy Blueberry Muffins, because even though they are very healthy, I used The Almost Unforgettable Blueberry Bread recipe as an inspiration, which is possibly the most delicious blueberry bread I’ve ever had).
Undercover Healthy Blueberry Muffins
Prep Time: 30 minutes
Active Time: 10 minutes
Servings: 10 muffins, in my hands.
- 1c whole wheat white flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- pinch salt
- 1/4c white sugar
- 1 large, overripe banana
- 4 tbsp buttery spread (I used Earth balance; as always, butter is also fine)
- 1 egg
- 1 tsp vanilla
- 1/2c nonfat plain greek yogurt
- 1c frozen wild blueberries
- 1/3c chopped walnuts
1) Preheat the oven to 350. Grease a muffin tin.
2) Mix together the flour, baking powder, and cinnamon. Set aside.
3) Cream together the butter/buttery spread with the sugar and banana. You can use either a standing mixer or a hand mixer, or just your muscles if you’re up for a work out. It’s okay if there are a few banana chunks left, but try to get most of it mashed.
4) Mix in the egg, then the vanilla, and finally the yogurt. Mix until very homogenous.
5) Add all but a couple of tablespoons of the flour mixture to the wet mixture and stir well. Add the frozen blueberries (keep them frozen to prevent streaking) and walnuts to the reserved flour mixture and mix to coat well. Then add this to the rest of the batter, stirring until just combined (once again, to prevent streaking).
6) Bake for 15-20 minutes, until they’re set on top and a toothpick comes out clean.
7) When they’re done, let them rest in the muffin tin for 5 minutes before moving to cooling racks if you have the luxury (I did not have the luxury because Angus’s oven bakes very unevenly, so I was removing the muffins in batches).
These muffins turned out great. The banana flavor was very, very subtle, which is why I didn’t include it in the title; in Angus’s words, the major effect of the banana was in the texture; the mouth feel was very similar to that of banana muffins. The yogurt gave a very subtle sour accent. The walnuts added a great crunch.
Eating them with runny eggs won’t be for everyone. They were fantastic on their own too; I had two with runny eggs and three just plain (yes, I’ve already eaten half the batch. W/e. Portion control isn’t my thing).
I will try to post later today with a science article, but for now I’m giving my brain the morning off!