Tuesday, June 18, 2013

Orange Almond Blueberry Muffins

aaaaaaaaaaaaaand . . . giveaway results!

I know you all have just been waiting and waiting with bated breath. Bated! Not only to find out if you won, but also to see the unveiling of the LDS modification name winner!

There were four entrants into the giveaway (though I seriously debated including my sister since she only responded "they are both lame"), so I entered number one through four into random.org, so I promise the results are random.

And without further ado, the winner is . . .


Hooray! As soon as the USPS can manage it, you will be the proud owner of this:

You'll have to let me know how they are, and I'll post your review. You can be my ace correspondent!
And if any of you are tempted to go out and get your own Baked Boxed Brookster Mix, here's a little tip:
Williams-Sonoma (the only place these mixes are sold) also carries an official Brookster pan, but DON'T GO FOR IT! Two separate Williams-Sonoma employees independently advised me to make these brooksters in mini muffin pans (and adjusting the baking time accordingly) because they are so decadent and rich. The official Brookster pan will make these babies FOUR inches in diameter! That's huge! Way bigger than even a regular muffin pan, which is what the box tells you to use.
Also, note that the cookie dough needs to be refrigerated for at least an hour before you bake it. Just so you know.

I'm so excited for you, and I know you'll put these to good use (and know that eating them all on your own totally counts as "good use"). I hope they're delicious.

And as for the LDS-adjusted recipes, the winner is . . .


Not to be confused with mosher, one who moshes. Heehee. I thought that was hilarious. 

I have to admit that, at first, I wasn't too enthusiastic about Mo-sher. I was a little worried about hijacking another religion's word.


As I thought about it, I realized that it's not like I'm making fun of their beliefs. If anything, even though LDS/Mormon and Jewish dietary guidelines are completely different, I think there is some camaraderie in living and eating in a way that varies from the cultural norm. Maybe. I can't speak for them, obviously. Plus, "kosher" is sort of in the American vernacular anyway as a synonym for appropriate. Also, very few people read this blog*. So. Yeah. I think we're good.

Stay tuned for more Mo-sher recipes coming your way!

But first: Orange Almond Blueberry Muffins.
These were a nice, fresh, morning muffin. I sort of felt like I'd like a little more sugar in them, but the people I shared them with thought they were just right, and I trust their opinions.
And, in case you were wondering, yes, I was supposed to put the sliced almonds on top before baking them but forgot, so I stuck them on afterward. Shhhh. Don't tell anyone.

Orange Almond Blueberry Muffins (printable recipe)

Recipe courtesy of Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. Copied with permission.
  • Grated zest of 1 orange
  • 1/2 c fresh orange juice
  • 1/2 c whole milk
  • 2 large egg whites
  • 4 Tbsp (1/2 stick) unsalted butter
  • 1/4 c sliced, blanched almonds, finely ground
  • 2 c flour
  • 3/4 c sugar
  • 1/4 c sliced almonds, toasted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c fresh blueberries
  • Handful of sliced almonds for decoration
Cooking Directions
  1. Preheat oven to 375 degrees. Spray or line a 12-cup muffin pan.
  2. In a medium bowl, combine the orange zest, orange juice, milk, egg whites, and butter. Whisk until combined.
  3. In another medium bowl, combine the ground almonds, flour, sugar, toasted sliced almonds, baking powder, baking soda, and salt. Make a well  in the middle of the dry ingredients. pour the wet ingredients into the well, and stir until just combined. Fold in the blueberries.
  4. Fill each muffin cup about 2/3 full, and arrange 3 or 4 sliced almonds on top of the batter in a floral decoration. Bake in the center of the oven for 15 minutes, or until the edges are brown and a toothpick inserted into the center of a muffin comes out clean. Move the muffin pan to a wire rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the rack.
  5. The muffins can be stored in an airtight container for up to 2 days.

*And I am immensely grateful to you for being part of my loyal fan base.

1 comment:

  1. IWONIWONIWONIWONIWONIWON!!!!!! And I totally missed the facebook note about this post so I didn't realize it until the package arrived. D'oh! But I am really excited to try them and will definitely give you a review. Thanks, Baked Odyssey! I love this blog.