And here’s another I thought was in the Land of the Lost!
Nothing better than a ROAD TRIP with a dear friend!
Heading out of New York and up to Cape Cod. Yippeeee! 12 days of uninterupted peace and joy, good food, lots of laughs, and no work.
NOTE: I came back armed with many new blog posts, a few I’ve posted already, a few more to go, as I’ve been experimenting on my favorite (and most appreciative) ginny pig!
But wait! There has to be a downside, doesn’t there? Well, yes, actually, a downside. A 5 1/2 hour trip starting at 7:00 in the morning!
Food! We need food! No road trip is complete without good music, laughter, something to munch on. It has to be hand held, preferably sweet, and yummy.
I have a favorite blueberry cake from The Weekend Baker by Abigail Johnson Dodge – the warm cinnamon-spiced blueberry cake. Cake won’t work, especially for the driver. I wondered if these could be transformed into muffins. Muffins would be perfect for the ride.
Let’s see what happens ….
- 1-1/3 C all-purpose flour
- 3/4 t baking powder
- 1/4 t baking soda
- 3/4 t ground cinnamon
- 1/4 t table salt
- 6 T butter, at room temperature
- 1 C granulated sugar
- 2 large eggs
- 1 t pure vanilla extract
- 2/3 C sour cream
- 3/4 to 1 C blueberries (no more), rinsed and well dried
- 3 T granulated sugar
- 1 T all-purpose flour
- 1/2 t ground cinnamon
Position an oven rack on the middle rung. Heat the oven to 350 degrees (180 C). Lightly grease and flour the bottom and sides of a standard muffin/cupcake tin – even if it’s non-stick.
NOTE: I used Baker’s Joy.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Whisk until well blended.
In a large bowl, combine the butter and sugar. Beat with an electric mixer (a stand mixer fitted with the paddle attachment or a handheld mixer) on medium speed until well blended. Add the eggs one at a time and beat just until blended. Add the vanilla with the second egg.
Using a rubber spatula, fold the dry ingredients into the butter mixture in 3 batches alternating with the sour cream, beginning and ending with the dry ingredients. Scoop the batter into the prepared muffin tin. Bake for 10 minutes.
As soon as you put the tin in the oven, make the topping. In a small bowl, combine the blueberries, sugar, flour, and cinnamon. Mix the ingredients together with a fork, lightly crushing the blueberries.
After the cake has baked for 10 minutes, sprinkle the topping evenly over each of the muffins, about a tablespoon on each.
NOTE: They slip around and off a little bit. Do your best to get them to stay center-ish.
Continue baking until a toothpick or cake tester inserted in the center of the muffins comes out clean, about 20 minutes longer.
Transfer the muffin tin to a rack to cool for 10 minutes. Run a knife around the inside edge of each muffin to loosen them. Remove from tin.
Serve warm or at room temperature, or on 95 going 70.
Store cooled muffins in an airtight container and store at room temperature for up to 5 days.
NOTE: As muffins these worked out really well. The topping does better on the cake. The wide cake surface helps them sink a little bit into the cake. I need to put them on top soon before the muffins set too much. Next time, I’ll put the topping on sooner than 10 minutes, and hopefully that will help them sink and stay on the muffins better. All in all, though, the conversion from cake to muffins was great and these were yummmmmm.
Filed under: Baking, Breakfast, Dessert, Fruit, Muffins, Recipe blog, recipes, Snack | Tagged: Abigail Johnson Dodge, Baking, Blueberries, Breakfast, Dessert, Fruit, Muffins, Recipe blog, Recipes, Snack, Vegetarian |