This is my first time, being host for Sweet Melissa Sundays and I am thrilled to do this. I am a relatively new member to the group. For all I know, I am the newest member. In the time, I have been associated with SMS, I have met some fabulous people and creative and talented bakers. I can't wait, each week, to check out the other bakers' results with out latest challenge. Please do that this week. You will find the names of the members at this location.
We are a muffin family and you will find me running to make muffins, at the drop of a hat. They are easy to make and they are quite versatile. The other day, I made a savory muffin with sausage and red peppers in the filling and here I am with oranges and blueberries. It was natural for me to select a muffin, particularly one with a pecan crumble topping.
I must share the recipe with you. I think you will enjoy it.Makes 12 muffins
2 3/4 cups all-purpose flour
1 Tbsp plus 1 tsp baking powder
1/2 cup granulated sugar
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/4 ground nutmeg
8 Tbsp (1 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
2 large eggs, at room temperature
1/4 cup heavy cream, at room temperature
6 Tbsp whole milk, at room temperature
1 1/2 tsp freshly grated orange zest
1 cup fresh blueberries
1 Tbsp granulate sugar for sprinkling
Pecan Crumble Page 160
3/4 cups pecan pieces
3/4 cup plus 2 tablespoons all purpose flour
3/4 cup packed light brown sugar
3/4 teaspoon salt
pinch freshly grated nutmeg
1/8 teaspoon allspice
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
Before You Start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees. Line a standard 12-cup muffin tin with muffin papers (or butter and flour the cups or spray with nonstick vegetable cooking spray).
1. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.
2. In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth-no lumps. Whisk in the heavy cream and milk until combined.
3. Add the orange zest to the flour mixture and with your hands, gently rub the mixture together, releasing the oils and breaking up the bits. Add the peaches and gently toss with your fingers to combine. Make a well in the center of the bowl. Pour the butter mixture in the center of the well and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.
4. Divide the batter evenly among the prepared muffin cups, filling each cup until full and sprinkle pecan crumble*. Bake for 30 to 35 minutes, or until lightly golden and a wooden skewer inserted in the center comes out clean. Remove to a wire rack.
* Method for Pecan Crumble:
In a large bowl, stir together the pecans, flour, brown sugar, salt, nutmeg and allspice.
Stir in melted butter.
The muffins are best eaten the hay they are made, but they can be tightly wrapped in plastic wrap and kept at room temperature for two days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost still wrapped at room temperature.
Note: You will use more or less milk depending on the juiciness of the fruit.