OK I GET IT. JESUS. People have been all “hey, you know what you haven’t been doing lately? baking, you bitch.”
Alright. Yes. I haven’t. I WARNED YOU THOUGH. And then I posted a few times, and then you forgot about the warning, and then I ACTUALLY went on hiatus, and you felt cheated, or whatever. I know. I suck. I’m a terrible friend/human being/lover/daughter/sister/employee.
Don’t FRET. Cease fretting. I recently went to Omnivore Books and dropped, like, a painful amount of money on new baking cookbooks. Cookbooks I’ve been coveting for YEARS. Cookbooks I probably couldn’t continue living without. And NOW, you’re going to reap the benefits of my slightly-uncontrollable cookbook shopping habit.
Starting with these muffins, which I made, oh, immediately. I made some substitutions, most notably 1/2 cup of almond flour for 1/2 cup of the all-purpose and brown sugar for white. Why? JUST CAUSE.
I also added raspberries, also just cause, also with no regrets.
I also decided to slightly underbake them, because I can never do anything right.
I also ate 11 of them. 11. Of 12. By myself. I ate them. In 2 days. Just cause. SEE? THIS IS WHY I HAD TO STOP POSTING! BECAUSE I DO THINGS LIKE THIS. CAN YOU NOT SYMPATHIZE? I’M HELPLESS AGAINST A MUFFIN. MY ACTIONS ARE NOT OWNED BY ME. MY LIFE IS BEING DRIVEN BY A BERRY-STUDDED MUFFIN. I AM JUST A PASSENGER HERE.
Oh well. At least my seatbelt is buckled?
Orange Berry Muffins
from Baking From My Home to Yours
grated zest and juice of 1 orange
about 3/4 cup buttermilk
2 large eggs
3 tbsps honey
1 stick (8 tbsp) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 1/2 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup blueberries–fresh, preferably, or frozen (not thawed)
decorating sugar for topping (optional)
Center a rack in the oven and preheat the oven to 400 degrees. Butter or spray a regular-size muffin tin. Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey, and melted butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the cups.
Bake for 22 to 25 minutes. If you want to top the muffins with decorative sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.