I had never made muffins for the road before and I can't imagine why I never thought of doing it. It was so nice to be able to bite into a moist muffin and enjoy coffee, while listening to our audio book as we rolled north...thirteen hours. It was a long drive but made enjoyable by blueberry muffins and our book and a few sandwiches and stops along the way.
There is a story behind the blueberry muffins and it has to do with the Secret Recipe Club and my blog assignment, WHYIAMNOTSKINNY and metric measure. When I got my assignment I knew that I had to get cooking immediately as we were going to be leaving. The urgency, needing a recipe for something that could "travel" and having frozen blueberries and very ripe bananas all pointed me to the muffin section of Maxine's recipe index.
But wait, before I go on, let me talk about Maxine. She is a South African blogger who now lives in Brussels. She has a love for good food and enjoying it. Her blog is her outlet for reminiscing over meals, recipes, restaurants and general food gathering experiences...and sharing with her readers! She has a one year old daughter who I am certain keeps the food experiences interesting!
There is quite a variety of recipes on Maxine's blog. And, she has a special place in her heart for desserts and sweet treats. As I explored, I found a number of recipes that I would like to prepare, such as the Cheese, Leek and Potato Pasties or Cottage. But being sensible about my situation, I
determined that the Blueberry Muffins, Banana Raspberry Muffins or the Orange and Poppyseed Muffins would be good choices....with the Blueberry Muffins being the winner of the day!
But....metric measure.....? Many years ago, when I was in the classroom, I always taught a unit on metric measure. Of course, the big no-no was to try to convert. So, I never went there....converting just didn't come out "equal". And, you know, that is so true.
On baking day, I found myself looking at the metric measure, looking at the tools on hand, and the biggest mistake...the internet. I must have found three or four conversion charts and each was different. So, I did the best I could. I looked at a standard recipe I had on hand and the ratio of sugar to flour, the ratio of wet ingredients to dry...I over analyzed it. But, I made a determination and dove in! (It was actually fun to step up to the challenge!)
My muffins were really tasty....not overly sweet...very moist. What they did, was lose the beautiful puffy raise that they had. So, I did something with the leavening or some other proportion, but I am not certain what it was. Good thing it didn't effect the taste!
adapted from WHYIAMNOTSKINNY
Yield: 12 muffins
1 cup flour
1 tsp baking powder
1 tsp salt
2 large eggs, room temperature
3/4 cup sour cream
2 Tbsp milk
2/3 cup granulated sugar
1/2 cup butter, melted
1 tsp vanilla
1 cup blueberries
Preheat the oven: 350° F.
Prepare the muffin tin. Place the muffin liners in the muffin tin or grease the tin.
Sift the flour, baking powder, and salt into a medium bowl and set aside.
In another bowl, whisk together the eggs, sour cream. milk, sugar, butter and vanilla.
Add the wet mixture to the dry mixture. Stir. Gently fold in the blueberries. (Be careful to not over mix.)
Divide the mixture evenly between the muffin cases.
Bake for 25-30 minutes. Test the muffins at 25 minutes to see if tester comes out dry.
They may not have a cute little domed top but they had a great taste. Everybody loved them....and what they mentioned was that they were moist, not overly sweet and had a great flavor.
If you are a pro at converting metric to standard measure.....and can see what I did incorrectly, please share!!
In the meantime, I will be thinking about Oregon and looking forward to our next trip!