Yesterday was my first “practice” day for chef school. I’ve taken it upon myself to start cooking/baking things at the house that I may not normally make, in the hopes of getting in some extra practice time for the upcoming school year.
I had an abundance of blueberries, thanks to my Dad being a crazy person when it comes to picking them. The ‘rents sent me home with 4 bags of blueberries, each containing 4 cups of the tasty little bastards. I was going to make a peach/blueberry pie, but I didn’t have a rolling pin, or so I thought… I ended up finding one when I was looking for my measuring cups. (Have no fear, the pie attempt has been rescheduled to a later date.)
Instead, I opted to make muffins. Basic baking and easy to give away. (There’s NO way I’m keeping all the baked goods I make, or the boy and I will be 400 lbs by the end of the school year.) I assumed the peach and blueberry combo would fair well in muffins as well and I had all the necessary ingredients for them.
I first set out to find a basic white muffin recipe.
The good thing about the internet is there are a lot of choices when it comes to recipes…
The bad thing about the internet is there are a lot of choices when it comes to recipes…
Most of the recipes were the same, I ultimately wanted to find one that had the ingredients in weights rather than measures, since this is how it’s done in school and restaurants, but I struggled to find one. In the end, I opted to go with one of the first basic muffin base recipes I found.
Now, how the recipe reads, is not how I found it. I’m a substituter. I love to try to make things low-fat, lower carbs or whatever I can do to make things healthier. While it seems like a great idea in cooking, sometimes this ideology in baking can lead to messed-up results. Baking is a science and changing things can mess it up. I substituted the butter for coconut oil, some of the white flour for whole wheat flour and I added pure vanilla extract as there were no flavourings or spices.
The muffins turned out okay. Nothing more than okay. They were a little dense. The batter seemed to be more liquid than what would be expected from a muffin batter, but in the long run, they are edible and tasty. The batter is just a vehicle for the mass amounts of fruit I added, so I don’t think I’ll be using this recipe again. I may go back to the original recipe and try making it like it should be made, just to see if the original recipe is any good.
Peach & Blueberry Muffins
1 cup white flour
¾ cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
½ cup sugar
1 egg, slightly beaten
1 cup milk
1 tsp pure vanilla extract
1/4 cup coconut oil (melted)
½ cup peaches (diced)
½ cup blueberries
Preheat the oven to 375°F. Butter muffin pans or use muffin papers.
Use 1/4 cup of the white flour and sprinkle it over fruit, set aside.
Mix the flour, baking powder, salt, and sugar in a large bowl.
Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth.
Add fruit and mix gently.
Spoon into the muffin pans, filling each cup about two-thirds full.
Bake for about 25 to 30 minutes or until golden brown on top and muffins spring back from a touch.