Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Engineered Cooking
This recipe is one that I stumbled over and found while I was in college... after my mom didn't answer my phone call one morning (clearly I am not the favorite child). But I am happy that she ignored my call because the outcome was me discovering this recipe. These blueberry muffins are extremely moist (nobody likes a dry muffin) and with the addition of the streusel on top, FORGET ABOUT IT (Donnie Brasco voice of course). Always a crowd favorite, so what the heck give them a try and let us know what you think!
Serves: 4 (yields 12 muffins)
PREP TIME: 20 mins TOTAL TIME: 40 mins
INGREDIENTS (batter)
2 ¼ cups all-purpose flour
1 cup + 2 tablespoons sugar
¾ teaspoon salt
1 tablespoon baking powder
½ cup vegetable oil
¼ teaspoon baking soda
1 ½ eggs
½ cup of milk
2 cups fresh blueberries
INGREDIENTS (streusel topping)
¼ heaping cup of brown sugar
¼ cup all-purpose flour
3 tablespoons butter - cubed
1 teaspoon ground cinnamon
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 400 °F. Spray muffin tin with vegetable oil or place muffin liners in the muffin tin.
2. Combine flour, sugar, salt, and baking soda in a large bowl. Sift all ingredients together to ensure even mixing (makes your batter more uniform creating a better end product).
3. Place vegetable oil, eggs, and milk into a separate bowl; whisk mixture until all ingredients are combined. Combined wet and dry ingredients together, combined ingredients just until the mixture is fully incorporated (don't over mix).
4. Toss the two cups of blueberries in a little bit of flour (ensures that they don't all sink to the bottom of the tin), and then fold them into the batter.
5. To create streusel: combined the brown sugar, flour, cinnamon in a bowl. Once combined added the cubed butter and mix with a fork until the mixture forms a resemblance to sand with some larger chunks.
6. Add the batter to each muffin tin until all the batter has been used, then sprinkle the top of each muffin with the streusel topping. Bake for 20 - 25 minutes or until a toothpick inserted into the center comes out cleanly.
Adapted from: Author's Name, Publication, location of original