This past weekend, we gathered together with my family to listen to General Conference and partake of the feast that is our semi-annual omelet brunch. My sister, sister's-in-law, and I are always in charge of the muffins. This fall I found an especially tasty recipe to try. As Uncle Scott described them, these are "blueberry muffins with attitude".
Orange Almond Blueberry Muffins
From Baked: New Frontiers in Baking
Grated zest of one orange (about 1T)
1/2 c fresh orange juice
1/2 c whole milk
2 large egg whites
4 T (1/2 stick) unsalted butter, melted and cooled
1/4 cup sliced, blanched almonds, finely ground (use food processor, don't over-pulse or they will turn into a paste)
2 c all-purpose flour
3/4 c sugar
1/4 c sliced almonds, toasted (350 for 8-10 minutes, stirring occasionally)
2 t baking powder (Hey Dustin, the little "t" means teaspoon)
1/2 t baking soda
1/2 t salt
3/4 c blueberries
Preheat oven to 375. Spray a 12-cup muffin pan with nonstick cooking spray (or use muffin cups).
In a medium bowl, combine the zest, orange juice, milk, egg whites and butter. Whisk until combined.
In another medium bowl, combine the ground almonds, flour, sugar, toasted sliced almonds, baking powder, baking soda and salt. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and stir until just combined. Fold in the blueberries.
Fill each muffin cup about three-quarters full. Bake in the center of the oven for 15 minutes, or until the edges are brown and a toothpick inserted into the center of a muffin comes out clean. Move the muffin pan to a wire rack and let cool for 15 minutes. Remore the muffins from the pan and let them finish cooling on the rack.
Makes 12 muffins.