It has become something of a tradition for me to stay over at my friend Carolyn's on Saturday night and make breakfast with her on Sunday morning. Depending on our mood, we usually like to carbo-load and go for something tasty like blueberry waffles or "Feathered Eggs" (another post will come later on that one). Whatever we make, Sunday morning breakfast is something I have come to love, we have juice, coffee, yummy food and good company. A perfect start of a Sunday.
This morning, however, we were inspired by the gorgeous weather to make something more "seasonal" or "summery" if you will. Carolyn had mentioned a fruit salad and I found a recipe in Cooking Light (see side bar on left) for "Blueberry-Lemon Muffins" - we had blueberries in the freezer from last weekends waffles. We took a trip down the road to the Doylestown Produce Stand (super cheap, if you are in D-town and need produce you should go, its right by the train station) and then got flour at Wawa and baking soda at CVS (quite the little adventure).
Carolyn's Sunday Fruit Salad
Makes approximately 4-6 servings
1/2 pint blackberries
1/2 pint raspberries
Pretty easy, cut up and toss together. You can sprinkle a little sugar over it if you want, but I don't think it needs it. This is a great combo of fruits. The key is to make sure that your mango and pineapple are ripe (mango should be squishy to touch and the "butt" of the pineapple should smell sweet). The one "problem" that Carolyn and I found was that the mango and pineapple are so close in color that it is kinda hard to tell which one you are getting.
This recipe is slightly adapted because we had a bunt pan, not a muffin pan. If makes 6 small bunts, probably about 12 muffins.
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups blueberries (recipe called for 1 cup, but I like blueberries)
1 cup buttermilk (I used regular, it was fine)
3 tablespoons butter melted
1 tablespoon lemon zest (I used one lemon's worth)
1 large egg
1) Preheat oven to 400 degrees.
2) Lightly mix together flour, cornmeal, sugar, baking powder, baking soda and salt. Stir in blueberries.
3) Make a well in the center and add the rest of the ingredients. Stir well.
4) Grease/spray pan and spoon in batter. Cook for approximately 20 minutes, or until a toothpick comes out clean (we used a chopstick, but you can also use a piece of spaghetti or likewise).
I made a lemon/sugar glaze to put over them, but you can easily sprinkle sugar on them before cooking. These were delicious!!! Moist and very flavorful, a perfect thing for such a nice day. They were also very very easy to make. Next time you crave muffins, forget the mix and give these a try. Trust me, you will definitely taste the difference.