Wednesday, July 20, 2011

Finally Gettin' It Done

I woke up this morning to my mother's voice on the other end of an early phone call.

*ugh* what time was it?? 8?  Oh.  That's actually normal time.  Right.  Knew that.

Then it dawned on me that in my frivolous day off yesterday, I forgot to purchase coffee.


Yes.  I did.  Or rather... didn't.  I had to fix that, stat.

Have you ever been to the grocery store in the early morning?  It is glorious.  No lines.  No crowds.  All the produce is so bright, new and cheerful.  I think a peach winked at me.  Weird.

Grabbed my favorite coffee (Cafe l'orange, in case you're looking for a thrill ride in your java cup).  I was closer to sanity.

But oh WAIT - those blueberries look good...  and hmmm I think I need more milk for a glaze I'm making soon...  But I won't use all of it, so...  muffins.

Yes.  I made muffins.  Not just regular old muffins.  Blueberry cinnamon muffins with crunchy, buttery, sugary peanut crumble on top.  No biggie.

And I made them giant, thanks to my step sister Karley's glorious gift last Christmas of the major muffin cups.  Win.

I guess what I can take from this is the knowledge I'll never be able to go to a grocery store and just get one item.  Even if that item is my life blood.  No.  Not ever.

And I'm not complaining because now I have muffins in my house.  Nay... in my belly.

Blueberry-Cinnamon Muffins with Crunchy Peanut Crumble
Recipe play compliments of Anecdotes and Apples

1 1/2 cups flour
3/4 cup sugar
2 tsps baking powder
1/2 tsp salt
1 tsp cinnamon
1 pint blueberries
1/3 cup vegetable oil
1 egg, beaten
1/3 cup milk
1/2 tsp vanilla extract
4 tbsps brown sugar
3 tbsps butter, cut into chunks
3 tbsps flour
1/4 cup dry roasted, unsalted peanuts

*preheat oven to 350 degrees.  line jumbo muffin tin with paper liners*

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.  Add the blueberries and toss together to coat (this prevents the blueberries from sinking during the baking process).  Set aside.

2. In a small bowl, whisk together the oil, egg, milk and vanilla until combined.  Pour into the dry mixture and fold together until just combined.  The batter will be pretty thick - this is good.

3. In a food processor, combine the brown sugar, butter, flour and peanuts.  Pulse until you get coarse crumbs and the butter is just starting to combine (tiny crumbs of butter is a good thing).

4. Divide the muffin batter evenly between the jumbo liners (they will be about 3/4 full when all is said and done).  Top with the peanut crumble.  Bake the muffins for 30 minutes, or until the crumble is golden and the muffins are springy to the touch.

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