So far in Chicago we’ve gotten about 20 inches of snow and it’s still coming down. The trains aren’t running and our car is buried so we had ourselves a snow day. Teno was quite upset that I still had to do some work even though I was at home so I cheered him up with an offer to let him bake us some muffins.
All three of us just spent last week suffering with the gnarliest head cold ever and the only food Teno requested at the time was blueberries. Seasonal or not, if your sick kid wants blueberries you go find them. We had some left over so we made up this little muffin recipe this morning.
This is a super basic muffin recipe, you could swap out the whole wheat flour and wheat germ for all-purpose, swap out the fruit, replace the egg with a banana… so it’s perfect for being snowed in when you have to make stuff out of whatever you’ve got!
To make these exact muffins you’ll need:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup wheat germ
- 1/2 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp grated orange or lemon zest
- 1 cup blueberries
- 3/4 cup milk or soy milk
- 1/3 cup oil
- 1 egg, beaten (or a mashed, ripe banana)
Pre-heat your oven to 400 degrees and grease a muffin pan. In a medium bowl, combine flours, wheat germ, sugar, baking powder, salt, cinnamon and zest. Gently stir in blueberries and create a well in the center of your dry ingredients. In a smaller bowl, mix together the milk, oil and egg. Pour the wet ingredients into the well and stir just until the dry ingredients are moist. The batter will be lumpy, but don’t overmix it! Fill each cup 2/3 full and bake 20-25 minutes or until a toothpick inserted into the center comes out clean. Let them cool a minute in the pan before serving.
Look for my banana split whoopie pie recipe in Bust magazine’s upcoming food issue!