Happy Friday from my Kitchen!

by incahootswithmuddyboots
January 26, 2018
12 comments
Cooking, Happy Friday!, Musings, Photography, Tasty Tuesday ..., Vegetarian Cooking

My Friday today was a productive one. I ran some errands, got a couple of care packages ready to go to the post office and cleaned up a little . I also baked some delicious blueberry-corn muffins while listening to some of my favorite music.

In addition to all that, I tried another recipe using my new Instant Pot. I just got mine and I’ve used it several times already. The results have been fantastic. Dried beans were tender in 30 to 40 minutes. Without soaking! I don’t think I’ll ever buy another can of beans again. I will share my adventures with this cooking vessel.

Another new-to-me recipe I made was a roasted garlic-citrus-olive-oil. Without doubt one of the tastiest condiments I’ve ever eaten. And it’s easy to make plus, did I say that it tastes really good on just about everything!? I shall post the recipe in the next few days.

Anyways, here’s the recipe for these incredibly yummy muffins. I’ve had this little muffin book for maybe 15 years. After eating these crunchy, not too sweet blueberry muffins, I can’t believe that I’ve never made this recipe from the book before because I love most of those recipes.

Here’s my adaptation of  Marie Simmons’ Blueberry-Corn Muffin recipe:

  • 1 1/2 cups unbleached flour
  • 1/2 coarse cornmeal
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • a pinch of salt
  • 2 cups fresh blueberries, washed and gently dried
  • 1 cup buttermilk
  • 3 large eggs
  • 1/4 cup melted cooled butter or canola oil

Preheat oven to 400°.
Grease 12 muffin cups with non-stick cooking spray or butter.
Combine flour, cornmeal, baking powder, baking soda and salt in a bowl.
Blend everything well together and stir in the blueberries.

In a separate small bowl whisk together the eggs, buttermilk and butter or oil.

Pour the liquid into the flour mixture and combine until just blended.
Divide batter evenly among the muffin cups.

Bake for about 20 to 25 minutes.
Test for doneness with a toothpick.

Cool completely in the pan on a rack.
Mine stuck a little to the edges so I loosened the muffins with a knife.

 

Have a great weekend!
Sabine

Posted by

My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

12 thoughts on “Happy Friday from my Kitchen!”

  1. Missy says:

    What a fabulous day you had…and muffins! I’ve met Marie. She was an instructor for a cooking school I ran. Have a great weekend!

    Liked by 1 person

  5. insearchofitall says:

    Wow! You are full steam ahead. It’s almost 1 am and I’m still awake. Nothing useful done here this week but a lot of thinking. Everyone who gets one of those instapots seems to love them. I’m sure you will have more to share soon. The sound of my breathing is keeping me awake. 🙂 Have a zen Sunday. 🙂

    Liked by 1 person

    • incahootswithmuddyboots says:

      Good morning Marlene! I wouldn’t consider spending time thinking unproductive. Sometimes that is exactly what one needs. The grey skies and rain don’t always help the mood either. Maybe we’ll get a little sunshine this week! Extra Hugs to you! 🙋

      Liked by 1 person

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.