Blueberry Muffins

Today I used the last of our blueberries. We went blueberry picking in June and I froze five pounds of blueberries. They lasted four months, cooking blueberry pancakes, blueberry muffins and blueberry scones. So I am marking the occasion by giving out my delicious Blueberry Muffin Recipe.
 

Blueberry Muffins

 

Blueberry Muffins

Blueberry Muffins

 

Ingredients:

6 tablespoons of  unsalted butter, melted

1 cup brown sugar

1/2 cup whole milk

1 egg

1 1/2 cups white wheat flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

About 1/2 cups blueberries or more depending on how many you want

 

Preheat the oven to 400°F. Oil your muffin tin.

Mix butter, brown sugar, milk, and egg in a bowl.

  

Mixing in Ingredients
Mixing in Ingredients

 Add in the baking powder, cinnamon, salt and flour. 

Mixing in Ingredients

 

Batter in Muffin Tins

Batter in Muffin Tins

 Add blueberries to the top.

Bake until golden brown, about 25 to 30 minutes.

 

Add Blueberries
Add Blueberries

 

Bake until golden brown, about 25 to 30 minutes.

 **Note: you can mix the blueberries in with the batter but i’ve found that frozen blueberries break apart in the batter when mixing. Also, if you add the blueberries to the top of the batter and press lightly on them, they stay at the top and the middle instead of sinking to the bottom.

 

 

One thing I noticed when making my muffins today… the ingredients list on butter.

Natural Flavoring in Butter
Natural Flavoring in Butter

Did you know that butter has “natural flavoring” added to it. What is natural flavoring? So I did some searching and natural flavoring is an added flavor concentrate called a starter distillate.   Starter distillate is made from the bacterial fermentation of skim milk or non fat dry milk. Starter distillate is considered as safe by the FDA and according to them,  starter distillate or butter starter distillate is a steam distillate of the culture of any or all of the following species of bacteria grown on a medium consiting of skim milk usually fortified with 0.1% citric acid: Streptococcus lactis, S. cremoris, and S. lactis subsp. diacetylactis, Leuconostoc citrovorum, and L. dextranicum.The ingredients contain more than 98% wtaer, and the remainder is a mixture of organic flavor compounds. Starter distillte also contains minor amounts of acetaldehyde, ethyl formate, ethyl acetate, acetone, ethyl alcohol, 2-butane, acetic acid and acetoin.

http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1848

 

I took a trip to the grocery store and ALL butter brands include natural flavoring. I find this to be a little annoying because I’ve made butter and I’ve never felt the need to add any extra flavoring. So why are butter manufacturers adding extra flavor? Wht is the purpose?

Rob and I try to avoid unnatural preservatives and ingredients in our food and we also try to eat organic and natural healthy foods. So I guess I will be making more butter.

Tomorrow, I’ll show you how to make butter. Of course, this works out well since Parmesan cheese needs to be made out of low fat milk. So stay tuned for butter making and the steps for making Parmesan cheese.

 

Divide batter among muffin cups.

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