Sunday, October 12, 2008

Speed muffins

I posted my favorite muffin recipe last year. As much as I like the muffins, they take a little too long to make in a hurry. Not least is the fact that you've got to start with softened butter, which takes some time and doesn't really work in a microwave. They cross the line from "quick snack" to "baking project". After some experimentation, I've got the recipe down to an hour, from the time you decide you'd like some muffins to the time you're eating them. I've also cut the recipe in half, which is a more convenient size for a quick snack or breakfast. They're almost as good as the old recipe, and at least an hour quicker. And you can use a single-serving vanilla yogurt, instead of having to buy a quart of plain yogurt.

Improvised Combat-Expedient Blueberry Speed Muffins

5 tbsp unsalted butter, melted
1 egg
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup plain or vanilla yogurt
1 cup fresh blueberries

Preheat oven to 375. Grease muffin pan. Beat together egg and melted butter. Combine dry ingredients; add to egg/butter mixture, mix well. Add yogurt, mix until smooth. Toss blueberries with a tablespoon of flour to coat; stir into batter. Divide batter between six or seven muffin cups (depending on how big you like your muffins). Bake 27-35 minutes; test for doneness with toothpick, or when the edges start browning. Let them cool 5 minutes before you try to take them out of the pan, or they'll crumble.

Check the old recipe linked above for variations, but remember this recipe is halved; you'll need to halve the add-ons too.


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