June 26th, 2010
Bursting with blueberries and the fresh taste of orange, these muffins are a terrific start to the day.
Ingredients
- 1 1/4 cups milk
- Grated zest and juice of 1 orange
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking salt
- 2/3 cup packed brown sugar
- 1 egg
- 1/4 cup butter, melted
- 2 cups frozen or fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.
- Combine milk, orange zest and enough juice to measure 1 1/2 cups (add more milk if necessary).
- In a large bowl, combine all-purpose and whole wheat flours, baking powder, ginger, baking soda and salt. In another bowl, whisk together milk mixture, sugar, egg and butter. Stir blueberries into dry ingredients just until coated. Pour milk mixture over dry ingredients and stir just until moistened.
- Spoon into prepared muffin pan. Bake for 20 to 30 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.
Yields 12 muffins.
Tags: blueberries, milk, muffins, orange
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March 9th, 2009
Ingredients
Stack of crepes
- 4 cups of white flower
- 4/5 cups of milk
- 1 table spoon of sugar (without a top)
- 1 tea spoon of salt
- 2 table spoons of butter
- 2 eggs
- 10-12g of yeast
Instructions
Preparing the mixture
- Get a bowl for approximately 4 liters of water [the dough will rise so you want the extra space].
- Put the flour in to the bowl preferably through a thinner [this will allow the flower to get more oxygen].
- In the same bowl put sugar, salt and the yeast.
- In a second bowl pour milk and button. The milk must be warm but not boiling enough for the butter to melt.
- Pour the milk with butter in to the bowl with the flour+ break both eggs in to the mix.
- Mix the contents well eliminating any pockets of dry flour.
- Cover the bowl with a towel [not a iron pan or a plate – the mix needs to absorb oxygen] and put in a warm area for approximately 1.5 – 2 hours.
- The mix should increase in size by approximately 2/3.
- Add additional 1/2 a cup of milk to the mix [heated to approximately 50 degrees in Celsius]. Pour the milk using a thin flow while slurring the mixture.
- If the mix is ready begin cooking.
- If you want to have thinner crapes add more milk to the mix.
Making the crepes
- Melt a block of butter in a separate cup/bowl.
- Get a pan or two [two would make the cooking much quicker].
- Heat both pans to a sizzling state.
- Using a potato/onion slice a half and put it on a fork [this will be used as a brush to apply butter on to the pan].
- Pour the mix on to the pan and start baking.
- When the crape is done and stacked in the main plate quickly smear a touch of butter on top so that the following crapes don’t get stuck together.
- Cover your results to keep the warmth.
And that’s it.
Enjoy!
Makes approximately 25-30 crepes.
Tags: cooking, crepes, eggs, flower, frying, milk, pan, prepare, russian, stack, yeast, Блины
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