I adore the breakfast pastry section in the Baked cookbook that Lisalame gave me for Christmas. Authors Lewis and Poliafito express so wonderfully the morning lift one feels from the aroma of buttery fruity pastry baking in the morning, especially when brewing espresso simultaneously!! ** LOVE-THIS-LIFE **
So to start my foray into this cookbook I chose the Orange Almond Blueberry Muffins. Why? From the ingredients list I sensed it would actually be very light, and I love that there is no oil added, I could tell this was not the heavy-greasy stuff one gets at Dunkin (ouch, but so true).
One thing I don’t quite agree with the authors is their claim these pastries can be whipped up easily on a weekday morning. uhh, don’t think so buddy. I got other things on my mind Mon-Fri. This weekend I have absolutely nothing on my agenda and it feels great. So we can actually start the morning off with FRESH FRUIT.
Organic blueberries from TJoe’s and oranges fresh from my parents’ backyard. When you’re including citrus zest you best be using non-pesticide ridden fruit peel (and from what I can tell, I don’t think my parents use industrial pesticide on the tree).
So with no oil, the only fat in this recipe is from 4tbsp of butter, 1/2 cup of whole milk, and 2 egg whites making this recipe fairly reasonable on the calorie count. I actually kind of hesitated on the lack of egg yolk in the batter so instead used 1 whole egg and 1 egg white. It’s just extra insurance that the muffin will bloom up and hold up more effectively… baker’s hunch. Plus the extra calories won’t really kill you (hey it’s the weekend anyway).
The Zest, juice, milk, and butter is whisked in one bowl, then slowly folded into dry ingredients that include both normal flour and almond flour. Blueberries were folded in and then i used a cookie scoop to transfer batter to mini-muffin pans greased with pam. Instead of 3/4 full, i topped it all the way cuz I LOVE MUFFIN TOPS. Bake at 375 for 15 mins.
Oh oh and if you are game, I would totally recommend getting this Lemon Curd stuff from TJoe’s and top it with that and some fresh whipped cream (like dad’s recipe). Kicks this breakfast up to a fancy British level. Cheers!