Skip to main content

Blueberry Orange Streusel Muffins

As summer time approaches, I am thrilled to be back in the kitchen making breakfast throughout the entire week. To say that I was looking forward to my two month hiatus from work in order to focus on other personal endeavors, such as recipe development, would be an understatement. While I do make time throughout the year to make dinner almost every night, sometimes you just crave some extra time to focus on other meals and slow down to enjoy the blessings of the season.
My first endeavor since starting my summer break was to get back into my muffin addiction. I, admittedly, love a delicious, homemade muffin. There is just something about the warm scents that fill the house when making breakfast breads that comforts the soul. These muffins combine my love for warm flavors, such as cinnamon and ginger, with the tastes of the season, like orange and blueberry. Even though you may be thinking that these are just your standard orange blueberry muffins, you would be very wrong. The orange is a subtle addition to the recipe, playing a backup role while still exerting its delicious essence. The streusel topping adds a decadent, crisp layer to the tender, soft muffin.
You should make some time to try this recipe. Your family and friends will thank you.
FOR THE BATTER
1 1/2 Cups All Purpose Flour
1/2 Cup Packed Light Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1 teaspoon Orange Zest
1 pinch Salt
1 Egg
1/2 Cup Vegetable Oil
1/2 Cup Milk
1/4 Cup Orange Juice
1 teaspoon Vanilla
1/2 Cup Frozen Blueberries
FOR THE TOPPING
3 Tablespoons Quick Cook Oats
2 Tablespoons Light Brown Sugar
2 Tablespoons Butter, Cubed
Yield: 6 Jumbo Muffins
1. Preheat the oven to 400 degrees. Coat the muffin pan with non-stick cooking spray.
2. In a large mixing bowl, combine all of the dry ingredients.
3. Whisk the wet ingredients together in a large measuring cup.
4. Slowly stir the wet ingredients into the dry until just combined. The batter will be lumpy and thick. Stir the blueberries into the batter.
5. Evenly distribute the batter into the prepared muffin pan.
6. Combine the topping ingredients. Work the butter into the oats and brown sugar until it resembles a course sand. Sprinkle over the top of the batter.
7. Bake for 25-30 minutes or until golden and the spring back to the touch. You can test with a toothpick if you are not sure.
8. Remove from the oven and carefully run a knife around the edges of the muffins. Allow to cool for 5 minutes before removing from the pan.

Comments

Popular posts from this blog

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Baking Powder 1/4 teaspoo…

Poor Man's Ribs: Roasted BBQ Pork Necks

Ok, I know what you are thinking. Pork Necks???? Yes, yes...I was skeptical at first as well. However, as I read about the cut of meat, I found that it was often described as tender and rib-like. So, I decided to give it a try. The cut is much cheaper than any ribs I have been able to find. These turned out fall-off-the-bone and succulent. As my husband said, "This is the poor man's rib." So the next time you are at the store, just step back from what the cut says and just give them a try. They really are delicious!




Ingredients:
1 1/2 Tablespoons Whole Grain Dijon Style Mustard
1/2 teaspoon Garlic Salt
1/2 teaspoon Paprika
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1/8 teaspoon Cayenne Pepper
3 1/2 Pound Fresh Pork Necks
1/4 Cup Water
3 Tablespoons Sweet/Spicy BBQ Sauce

1. In a small bowl, combine the mustard and seasonings to create a flavor paste. Rub the pork necks with the mixture. Cover and refrigerate for at least 4 hours.
2. Preheat the oven to 350 degrees.
3. Pr…

Baked Italian Potato Wedges

I think that when people think about potato wedges, they automatically assumed that they have to be fried in order to get the crisp coating. Here in my county, there is something called Holly Taters. These are fried potato wedges with a seasoned bread coating on the outside; these are staples at church gatherings! While I appreciate the heritage of the recipe, I find that the coating gets a little soggy and, if not eaten immediately, the potatoes taste greasy. This recipe is an adaptation from my standard oven baked wedges with an Italian twist. Your family will like these so much that you will want to make them all the time!



Ingredients:
3 Large Baking Potatoes
4 Tablespoons Margarine
1 teaspoon Finely Minced Garlic
1/3 Cup All-Purpose Flour
1/4 Cup Grated Parmesan
1/2 teaspoon Salt
1/2 teaspoon Cracked Black Pepper
1/2 teaspoon Italian Seasoning

1. Peel the potatoes. Using a large knife, cut in half lengthwise and then each half into 4 wedges. Place the wedges in a large bowl of co…