[Blue]Berry Muffins
This is from the recipe of The Indian Claypot. The original recipe includes strawberries and blueberries, but I didn't have any strawberries. These contain frozen wild blueberries. Surprisingly, they aren't completely purple like most of my muffins. The muffins are absolutely delicious! They are sweet but not too much, and are good for breakfast, brunch, or a snack.
The Indian Claypot Facebook
The Indian Claypot Website, Mixed Berry Muffins
Blueberry Rose Cake
This is from Julie Hasson's 125 Best Cupcake Recipes. The original recipe is for cupcakes, but I felt like making a cake, instead, as it seemed easier. It bakes at the same temperature, but just takes a little longer. The recipe advises using fresh blueberries, not frozen, so I splurged and got some organic, local blueberries. The "rose" flavor was from rosewater.
I happened to make this a couple of days before family arrived for a visit. I was so happy to be able to share this with them, and they all said they enjoyed it.
Julie Hasson Facebook
"Best Blueberry Muffins"
(with frozen wild blueberries)
This recipe was from Mom's Big Book of Baking by Lauren Chattman. The original recipe of these muffins calls for buttermilk, but I substituted with leftover whey (liquid) from making paneer (Indian cheese). I used oil in place of butter, as well. I've found that frozen wild blueberries tend to color muffin batter even more than regular frozen blueberries, but I really like wild blueberries, and when I'm tired I'd rather not bother with defrosting and draining the frozen ones. The taste isn't affected. These muffins are a little sweet, as I added some extra sugar; I figured, it couldn't hurt! The recipe calls for a generous amount of blueberries (= why I like this recipe). There ended up being extra batter, so I made a small blueberry cake in a cereal bowl, in addition to the muffins. These are nice for breakfast, or as a late-evening snack.
Buttermilk Pancakes with Wild-Blueberry Fruit Spread
I served the pancakes with the fruit spread, as I'd already used up the last of the maple syrup. The recipe for the pancakes was from Lauren Chattman's Mom's Big Book of Baking. Accompanying them is some creamy whole-milk yogurt that reminds me of the homemade yogurt I've had at friends' houses before. The yogurt combined with the blueberry spread, is like blueberries and cream.
Wild-Blueberry Yogurt Muffin, with Spiced Lentil Patties
The muffin is from the same batter as the mini-cake whose photo I posted recently (Jan.27), and the lentil patties are among the last of the Supper with Michelle's recipe that I had frozen (photo from Jan. 24). I spread a little coconut oil on the muffin, and somehow, that really brought out the muffin's flavor and sweetness. I squeezed a few drops of fresh lemon juice on the lentil patties. Doing this brought a tropical and Mediterranean feel to a day that's been cold and snowy!
Wild-Blueberry Yogurt Mini-Cake
This is based on the recipe for Best Blueberry Muffins in Lauren Chattman's Mom's Big Book of Baking. I used frozen wild blueberries, and yogurt thinned with water as an alternative for buttermilk, with a little cardamom added (not in the recipe, but I thought it would be nice with the blueberries). After filling up the muffin tin, there was enough batter left over to make this little cake. I like this recipe, as it's very generous with the amount of blueberries!
Biscuits with Wild-Blueberry Spread
Now for something a little sweeter! Wild-blueberry spread on biscuits, with organic whole-milk yogurt. The yogurt is fairly creamy, so when I put a little yogurt on the biscuit, it tastes like blueberries and cream. The biscuits are from a recipe in Lauren Chattman's Mom's Big Book of Baking, except that I used oil in place of butter.
