I was driving through town this morning, when the morning fog lifted and the blue sky broke through. The sun beamed on the golden hills and I opened my car windows to feel the breeze on my face. The song on the radio turned to Michael Buble's It's a Beautiful Day, and the corners of my mouth turned up to smile…and sing along.
Summer is indeed here at last. Beautiful days have come, and along with them, the season's sweet berries. It's hard to resist buying huge trays of them whenever I encounter them at the market or the grocery store. I was guilty of buying a little too much, but really, it was a good problem to have. When I realized I could not fit them all in my refrigerator, I knew I had to bake with them.
These Mixed Berry Streusel Muffins are a wonderful way to enjoy these berry filled summer days. Fresh out of the oven, the sweet, crumbly streusel is a delight as you bite into morsels of muffin oozing with warm berries. It makes any day a beautiful day, indeed.
MIXED BERRY STREUSEL MUFFINS
Makes 2 dozen muffins.
INGREDIENTS
METHOD
Preheat the oven to 375 degrees F. Prepare two muffin pans by lining with baking cups. In a large bowl, whisk together the flour, sugars, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, melted butter, lemon zest and eggs. Stir the liquid ingredients into the flour mixture until just combined. Fold in the berries.
Evenly distribute the batter into your prepared muffin tins (a standard sized ice cream scoop is perfect for this). Prepare the streusel by combining the ingredients in a food processor or with a pastry cutter until it is crumbly in texture. Using your fingers, press the crumbs together to make larger clumps. Sprinkle on top of the muffins. Bake for about 20 minutes or until golden brown and an inserted toothpick comes out clean. Enjoy immediately.
Recipe lightly adapted from Blueberry Streusel Muffins, Barefoot Contessa: Back to Basics by Ina Garten.
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