Okay… Okay…! I know! What’s with the repeat blueberry items??
But hear me out. Imagine these made with a proper RASPBERRY preserve. I’m thinking Bonne Maman Raspberry preserves to be exact. Then it would be like a really good jelly filled doughnut only in muffin form… and if it’s called a muffin it has to be healthier, right?
Anyway you chose to go with it, I think this is an excellent way to end Muffin Week.
“Baked Doughnut Muffins with Blueberry Jam” from Simply Delicious
These do seem a little more complicated than I’ve been going for but the certainly do seem worth it. Since I work from home on Fridays and this particular Friday isn’t too crazy I think I can schedule a full lunch break to make these while monitoring my “mobile work space”. Some people think I’m crazy bringing all these screens into the kitchen. During work hours I will have my work laptop (in case of any phone calls or urgent emails), personal laptop (with the recipe), Billy the iPad (named after William Blake and usually streaming some sci-fi series on Netflix), and my phone (because I’m popular… and my boss has my cell phone number in case I’m needed for something).
So during a full episode of Star Trek: Voyager I think these could come into being…
“Chai Spiced Pumpkin Oatmeal Muffins with Vanilla Bean Cream Cheese Glaze” from Ambitious Kitchen
I sometimes describe my insides as being on to fronts. One side is always trying to colonize the other and tradition usually wins. For this reason I know I couldn’t actually go an entire week only eating muffins for breakfast. At some point I’d go looking for something savory and preferably involving rice or bread. That being said, I feel like something like this would probably be an evening snack as opposed to a breakfast item for me. Something about coconut feels off as a breakfast flavor in my book. But it would be nice to munch on while watching Battlestar Galactica with my mom after work.
I was inspired by blueberries yesterday and thought I should find one that actual calls for blueberries. While I will always be a fan of my favorite blueberry muffin recipe from some time ago (See ) I think these certainly look… interesting. I’m often wary of cornbread or cornmeal based muffins but I think that a little extra texture in a breakfast food can be good for you. It’s like giving your mouth a little tasting exercise to get it started for the day.
I like to keep something flavorful at my desk throughout the day. Whether it’s something to drink (coffee or tea) in the mornings or some sort of fruity candy or new kind of chocolate covered nut (so far my absolute favorites are the dark chocolate, cocoa dusted, almonds I can get around the corner at Whole Foods) I’m a fan of texture and flavor. So maybe these would be a good start to that day. Plus I feel like people won’t hate me for bringing them into the office. Anything that looks like it might be remotely unhealthy doesn’t seem to go over.
“Blueberry-Orange Cornmeal Muffins” from Martha Stewart
I’m thinking to go steal a bag blueberries we froze from our harvest this summer at my Gma’s house and try to make these with them. Blackberries aren’t the hardest thing to find around here during the year but it can be a tricky ingredient to use properly. Often they’re too sour or they’re just plain expensive.
Since we have our own little patch and spend hours in the blazing hot sun every summer (you can read more in previous posts about this) I think it only right to use the poor little berries in a variety of recipes. Usually they end up in some sour super healthy pie my Gma makes with them and it makes me so sad…
So blueberries it is!
“Whole Wheat Blackberry Muffins with Fresh Mint” from Eat the Love
Normally, I prefer my sweet potatoes savory. Steamed with a little salt served with ketchup. I actually had to eat that for about a month when they were attempting to diagnose some extreme stomach pains I had one summer. Turns out I was just going through Final Exam Withdrawal symptoms. Crazy stuff. I could get out of bed and I had the sharpest pain in my stomach. Who knew school could be so addictive? Actually it was probably the sudden drop in my caffeine intake and all that extra sleep I was getting. Talk about an imbalanced lifestyle…
I have, on occasion, had a good sweet sweet potato recipe but I don’t like when it’s too sweet. But then, the problem usually is that whatever it is ends up being bland. In this case I think the cakey texture mixed with the flavor of sweet potato just might work. And so it’s ending up on this week’s roster.
“Sweet Potato Muffins with Pecan Streusel” from Sugar Dish Me