Mauve Cabinets and a Bottle of Red

My two passions–Food and books

Blueberry Sunrise Muffins June 6, 2010

Filed under: Berries,Breakfast,Family,Freezer Meals,Muffins — hmills96 @ 12:45 pm
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Can you believe my baby sister graduated from high school last week?  Ugh. I feel so old!

I’ve spent a lot of time in my hometown lately, watching those that I think of as 10-year-old midgets throw their last pitches, sing their last solos, and finally, don their caps and gowns and walk across the stage at BHS. Congratulations Class of 2010! I laughed with one of my former classmates, a brother of Em’s friend, when we realized our 5th year reunion is not far away. Oh dear…

You know what else makes me feel old? Babies. I have found out every day for the last 4 out of 5 days that someone else is pregnant. No one yet today, but it’s still early. One of my college friends is even having twins! It’s crazy! I made a list, just for spite yesterday. Off the top of my head, I could think of 9 people who have recently had good news, and several more who have just given birth! It makes me feel old to think we are at that stage in our lives. Trust me, there are no plans for little Haley’s anytime soon…much to my family’s dismay! That doesn’t mean I don’t jump up and down when I find out another of my friends is expecting though! There’s been a lot of squealing going on over here!

One good thing that came out of feeling old is 2 lbs of blueberries leftover from Em’s graduation party. She had the first party of the class, which means it’s usually the biggest. Still, we had waaaaaaaay more food than we needed. Which, from my perspective is not a bad thing, because I got to take home leftovers! The 2 lbs of berries I took was only half of what was left. Luckily, they freeze well! You may see blueberry recipes for a while. I know, so disappointing right? Ha!

Blueberry Sunrise Muffins

Adapted from Dine and Dish

1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 cup sugar
4 Tbsp butter, melted and cooled
1 large egg, beaten
/4 cup plus 2 Tbsp milk
1 Tbsp fresh orange zest
Juice of 1/2 Orange
1 cup fresh blueberries

Melt butter, let cool slightly.

Preheat oven to 400. Spray Muffin cups with Pam.

In batter bowl, mix flour, baking powder, salt, sugar and zest.

In separate bowl, whisk together butter, egg, milk, and juice.

Pour wet over dry ingredients and stir just until mixed. Will be lumpy. Stir in blueberries.

Pour into muffin cups. Bake about 18-24 minutes, until golden.

Makes 8-10.


Lemon-Mulberry Muffins May 28, 2010

Filed under: Breakfast,Freezer Meals,Muffins,Spring/Summer — hmills96 @ 9:52 am

Wow! It’s been a LONG time since my last post! It has been a miserable week for me, and I really have done nothing but lay on my back with my legs in the air. Last weekend was my baby sister’s graduation party–the same day that I happened to get a terrible sinus infection. I was supposed to help my mom all day, instead I slept on the couch most of it and was all but a ghost at the party. Sunday was not much better, but it was beautiful outside. We all went out to sit on the patio for a while.

If you know me, you know that I have VERY fair skin and burn very easily. I was only going to sit out for a little while, as I cannot stand the sun long. However, the fact that I was sick, in combination with the 90 degree heat made me fall asleep! Bad news bears, let me tell you. I’ve been burned bad in my life, but NEVER like this. When I woke up Monday morning, my knees and ankles had swollen to the size of softballs! I got out of bed to use the restroom and almost fell because it felt like my shin bones were going to explode out the front of my legs!

Only today am I finally able to really stand and walk without agony. The swelling has finally gone down. Hopefully I’ll get back to cooking this week. I definitely have some recipes to try for you! Let me be a lesson to you, SUNBATHING IS NOT WORTH IT!

I had a request for this recipe. I had posted it a long time ago on my old old blog, so I thought I’d put it up here for you guys!

Lemon-Mulberry Muffins

adapted from Dorie Greenspan’s Orange Berry Muffins, from Baking: From My Home to Yours

Grated zest and juice of 1 lemon
3/4 cup milk
2 large eggs
3 TBSP Honey
1 stick butter, melted and cooled slightly
1/3 cup sugar
2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1-2 cups mulberries

Preheat oven to 400 degrees F. Line muffin pans.

Pour lemon juice into measuring cup and pour in enough milk to make 1 cup liquid. Whisk in eggs, honey, and melted butter (be careful not to scramble the eggs).

In large bowl, rub the sugar and zest through your fingertips until sugar is moist and you can smell the lemons. Mix in flour, baking powder, baking soda, and salt. Pour liquid ingredients over dry and mix gently, until no dry flour remains (will still be lumpy). Fold in berries. Divide into muffin cups.

Bake for 22-25 minutes. Tops of muffins will be golden brown and springy to the touch. Cool for 5 minutes before stuffing still way too hot muffins in your face.

Note: Once muffins are all the way cool, I like to wrap them individually in saran wrap and store in my freezer. Then, on a busy morning all I have to do is grab one and stick it in my purse, then nuke it in the microwave at the office for about 45 seconds. Makes a really quick and easy breakfast.


Wild Geese and Chocolate Cranberry Muffins February 21, 2010

Filed under: Breakfast,Chocolate,Muffins,Poem — hmills96 @ 10:28 am

First, a quick explanation–When I find a recipe online that I want to try, I print it off and put it in a binder. I keep a pile of scrap paper for this purpose. A big chunk of this paper is from old school projects. I recently dismantled my poetry anthology from high school, and a lot of my recipes have been printed off on those poems. As this blog IS in fact a combination of my love of food and literature, I feel it only right to share those poems when they pop up on the back of the recipe of the day! I hope you enjoy them as much as I do.

Wild Geese

You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert, repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting–
over and over announcing your place
in the family of things

–Mary Oliver

Roberts, Edgar V., ed. Literature:  An Introduction to Reading and Writing. Upper Saddle River, NJ:  Prentice Hall 2001. 957

Really, is there anything better than a warm muffin slathered in butter?

Buttermilk Oatmeal Muffins

Adapted from And Then I Do The Dishes

1 1/2 cups quick-cooking oats
1 1/2 cups buttermilk
2 eggs, beaten
3/4 cup packed brown sugar
1/4 cup veggie oil
1/4 cup unsweetened applesauce
2 tsp vanilla (I just realized I completely missed this ingredient! Ha! They tasted fine!)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup dried cranberries

Preheat oven to 400 F. Prepare muffin tin.

In a large bowl, soak oats in buttermilk for 15 minutes. Stir in eggs, sugar, oil, applesauce, and VANILLA. Add chips and berries. Combine dry ingredients in separate bowl. Stir into wet ingredients just until moistened.

Fill cups 3/4ths full. Bake in oven for 18-20 minutes. Cool in pan for 5 minutes before removing to wire rack.

I like to wrap my muffins individually in plastic wrap and freeze them. Then I grab one and microwave it for a few seconds when I get to the office for a quick breakfast. Just make sure if you are going to do this that you use paper liners, NOT foil.