Ask my sister Helen, my husband Dave, my grandson Rhyan, or any of my kids and they’ll tell you I’m a very happy blueberry muffin baker. My soup cookbook contains a well-tested, not-overly-sweet muffin crunched up with cornmeal and orange rind. (Click here for that recipe.)
Our youngest is home for a few days to celebrate her dad’s retirement. And, just for grins and giggles, I stirred up a batch of muffins for breakfast. You might like them for the Fourth of July.
On Dave’s last day at work, he, too, lit up when I asked about a little tiny sweet to start the day. Continue reading
For the next three weeks, I’ll at some time during each week feature one recipe from my new book, Soups & Sides for Every Season (click HERE to order). Make the recipe, photograph it, email the pic to me: firstname.lastname@example.org. If yours is the first email with a recipe photo I receive, I’ll mail you a book! Don’t forget to include your snail mail address in the email as well as any adjustments you made to the recipe. Now get “cooking!” I can’t wait to hear from you.
If you haven’t had a chance to look at the book yet, it’s a soft covered paperback, 174 pages, and was a more than two-year effort that included a wonderful team: Patricia Miller, editor; Amanda Weber, designer; Daniel Craig, artist; and Drew Robinson, CS, sommelier. I had a dedicated team of testers and they’re all listed in the acknowledgment section.
The book itself is divided into seven chapters: one soup chapter for each season, and then one each for Breads and Spreads, Salads and Fast Sides, and, saving the last for best, Desserts. Today’s recipe comes from the Breads and Spreads chapter and is an original blueberry muffin recipe that was developed literally at the last minute before publication when the recipe planned just didn’t work out. It was a mad scramble to work out another muffin recipe and to test it at altitude, at sea level, and in between. Great thanks to Mary Ellen Harm (Boston), who tested and reported back via Facebook, Continue reading