The last of the recipes using the produce from the Dufferin Grove Market. Time for me to go back to pick up some more inspiration.
What did I find out about using the fresh picked fruits and vegetables? One thing was that they all lasted longer that I have come to expect from the produce that I buy at the grocery store, presumably because they haven’t been picked green and sent off to ripen on their journey to the shop. I just saw a sign on a little garden on King Street in Toronto that said the average food item sold in Toronto has traveled nearly 4,500 km. Wow!
This muffin recipe comes from Gwyneth Paltrow’s book: My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness. I have a low tolerance for Ms. Paltrow in any capacity other than as an actor. Her mother, Blythe Danner, makes these muffins which are included in the book. Maybe she should have gotten the publishing deal.
The first time I made these muffins, I used blueberries as the recipe calls for; this time I used blackberries. Very good muffins… easy to make, big return on investment.
Get the blackberries.
Melt the butter so it gets a chance to cool down.
Add the cooled butter to the eggs and milk.
Add the blackberries to the mix.
The finished product.
Eating a warm muffin.
Bythe’s Blueberry Muffins
1/2 cup unsalted butter, melted and cooled slightly
2 eggs (preferably organic)
1/2 cup whole milk
2 cups unbleached all-purpose flour
3/4 cup plus 1 tsp sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries
Heat oven to 375°. Line a 12-cup muffin pan with paper liners. Whisk butter, eggs and milk in a bowl. Combine flour, 3/4 cup sugar, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups; sprinkle with remaining 1 tsp sugar. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.