My computer crashed and I lost this once already, so I'm annoyed, but the show must go on and you must see this recipe for muffins.
Even if my previous write up was far cleverer than this one will be.
Anyway, today is Canada Day! Yayyy, Happy Canada Day! Woo 141 years as a country. You go, second largest land mass in the world!
The thing is, I didn't get a long weekend, thanks to McMaster (and in part, the government) deciding we should work on Monday and have real Canada Day off. At first I was pretty annoyed about this whole thing, but all was forgiven when I stepped into the kitchen early this afternoon. And then, a series of thoughts went through my head: 1) Ooh, I'll try my hand at Brötchen again, with one of the three recipes I've been hoarding; 2) Man, this calls for one whole pound of flour? That's a lot, especially if it's not going to work out yet again. I'll try this roulade recipe I found a few days ago. 3) Whhhat? This calls for a lot of whipping cream. And gelatin? No problem, I'll try Quark, instead! 4) Oh yea, all the stores are closed and we don't keep Quark on hand... I'll just make cookies. 5) Oh, we don't have chocolate chips... okay, which of the over 20 recipes in my "To Try" folder do I have the ingredients for?
Turned out I had the ingredients for these bad boys. I originally got the recipe from Eat Me, Delicious, but of course, it was altered as I went along.
But I don't have a zester, so I used the very fine side of a cheese grater. It turned the zest into mush, which is perfect by my standards.
Next, I took that same orange and cut it into quarters to juice it.
I love this juicer. It's so efficient. You should go get one.
The orange gave me about 1/2 cup of juice. I filled the measuring cup up to 1 cup with milk, then added two eggs, some honey and oil. I meant to add some vanilla, too, but I forgot. I was disappointed.
This looked so delicious that I forgot about the muffins and just drank this.
I'm totally lying.
I actually just whisked it all together until it looked uniform.
Now, this wasn't the first place I deviated from the recipe, but it was the first time I had a bit of a headscratcher. The recipe told me to rub the zest and the sugar together with my fingers. But I didn't use sugar. I used honey. And I had already put the honey in with the liquid ingredients. So I decided to put in an extra tablespoon of honey.
And mixed it until uniform.
Then I mixed in the flour and baking soda (it called for baking powder, too, but I was surprised to find we didn't have any), and then the liquid ingredients.
The recipe called for blueberries, and we did have some, but they're so much more expensive than in-season strawberries, so I threw those in, instead.
I had to fold it pretty gently because I picked out the softest ones, so as not to "waste" the nicest ones that can be eaten by themselves. Mmm.
And then I spooned the batter into a greased muffin tin.
I love this thing. My mum bought it for me after she saw me struggling to get cookie dough out of a 1/8 cup measure. It's perfect, because you can push whatever it is you're scooping out with the soft little silicon bit. You should probably go out and get one of these, too. It's good for scooping ice cream, too.
Fresh out of the oven, I was expecting that these would smell amazingly orange. But they didn't.
They still looked amazing.
And how did they taste?
Pretty darn good! Not nearly enough orange flavour, but it was there. Next time, I would probably use two oranges, instead of just one. The strawberries are great, though! These little bursts of flavour and freshness. Delish.
And since I changed the recipe, here's my version.
Orange Berry Muffins
2 large eggs
5 tablespoons honey
¼ cup olive oil
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½-2 cups berries – fresh or frozen (not thawed)
Preheat the oven to 400°F. Grease a muffin tin and place it on a baking sheet.
Pour the orange juice into a large glass measuring cup and top up to 1 cup with milk. Whisk in the eggs, oil and 4 tablespoons of the honey.
In a large bowl, mix the orange zest and the remaining tablespoon of honey. Whisk in the flour, baking powder and baking soda. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir just to blend. Gently mix in the berries and divide the batter evenly among the muffin cups.
Bake for 15 minutes, or until a toothpick inserted in the centre comes out clean. Transfer the pan to a rack and cool for 5 minutes before turning out the muffins.
Makes about 15 standard-sized muffins.
*I recommend using 2 oranges, not just one. Also, add some vanilla!