Tuesday, September 1, 2009

Jordan Marsh Blueberry Muffins

I couldn't sleep so I decided to make some blueberry muffins for breakfast, good thing I'm fasting for a blood test, right? I was looking for the Turbinado Sugar for that yummy, crunchy pastry topping, but I couldn't remember what it was called... "Tarantino" sugar? I had to laugh, that would have been some extremely "edgy" sugar. (Not a Tarantino movie fan.) I found the "Sugar in the Raw" a.k.a. Turbinado sugar, grown in Maui, Hawaii, and all is happy in blueberry muffin land. Goofy, goofy, goofy.
From the package: "Premium Hawaiian Turbinado Sugar is made using 100% pure Hawaiian cane sugar. The natural molasses remaining in the crystals produces a distinctive taste, pleasing texture and natural golden color." Here's the recipe for Jordan Marsh Blueberry Muffins. Check out the Sour Cream Blueberry Muffins recipe too!

Jordan Marsh Blueberry Muffins
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries
Turbinado sugar (optional)

Preheat oven to 350 degrees. Cream butter and sugar, then add eggs. Combine flour, salt, and baking powder. Add to wet ingredients alternately with the milk. Crush 1/2 C blueberries and mix into batter. Fold in remaining berries (whole). Scoop into prepared muffin tin and bake for 30 minutes (toothpick test). Cool for 30 minutes.

Recipe Source: The Diva of Dining

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