Sundays with Joy -- Brown Butter Blueberry Muffins

Today is not Sunday, I know, I know.  But I did make these on Sunday, so I think it counts, right?  See, I am two weeks behind on my group because I joined late, but I don't want to be able to say I only did 98% of the recipes, so I am making up for lost time.  Which means this weeks we enjoyed the avocado fries and got some sweet muffins, as well.  Score!

Or so I thought...

First, I had to learn how to brown butter.  Really, it is not that tricky.  Seeing as it was a new skill for me I figure it might be a new skill for you, too.  And what a better way than to learn a new skill than from a video?  Not only can he cook, but he has a hot accent to boot.   (Don't we wish we all sounded like that?  Don't we all secretly think our sexy-factor would increase if we just had the accent, right?!)

For this recipe you will not add all the pepper and lemon and whatnot, just brown the butter.  But my goodness, I am ready to make some of that sauce for pasta this week!  Doesn't it sound incredibly delicious?

  Anyway, back to the muffins...

I opened the book, took out my ingredients, and followed along.  No adaptations, no ambitious attempts, just followed along.  And when they were cooking smelled so good.

But something was wrong.  They didn't cook all the way.  I had them at 375 F for the 18-20 mins, I did all the right proportions, I sifted the flour, I added the mixtures together in the right order...  So I turned back on the oven and stuck them back in. 

Finally they were cooked and they looked good, but they were dense.  I knew that it was something that happened because of me because, well, face it, Joy had this recipe go in a cookbook for crying out loud.  And people around the world were singing the praises of these little muffins.  Yet mine were just "eh",  and kind of thick.  Then it hit me: I have had this baking powder for quite a while now (remember -- I didn't really bake a lot for a long time).  I marched into the kitchen and pulled it out of the cupboard, flipping it over to see the expiration date.  04/08/2011

April.

Of 2011.

No wonder they didn't turn out right! 

The baking powder is now in the trash and the muffins sit there, staring at me.  Do I toss them?  Do I keep them?  They look so pretty... 

Whatever I do today, I know one thing: this is a recipe I am going to have to try again.  As I mentioned earlier, they smelled so good.  And in my experience smell usually is a good indicator of taste. 

"What every artist must learn is that even the failed pieces are essential."

—Rob Bell

Blueberries N' Cream Cheese Coffee Cake, Take 2

A few months back, well, actually like 9 months ago (man, time flies!) I attempted baking.  I say attempted because baking is one of those things that I never do as well as I would like to.  But I have been dabbling in it a little here, a little there, and I am think I am getting better at it.  Here is some blueberry cream cheese coffee cake to prove it!

It turned out beautifully, don't you think?  My belly sure thinks so.  So do my hips and thighs... you seriously do not want to see the calorie count of this little treat.  I am grateful that I do not pay thaaaat  much attention to calories.  Until I am on the treadmill, that is.  Then I run and run and I look at that calorie burner count and I think, "REALLY?!  That's it?"

I have a new diet idea: make people burn the calories before they eat the treat.  Then everybody would give up sugar. 

Whatever.  I will take these calories and enjoy my cake.  Because it is so incredibly delicious and perfect for Spring.

I read somewhere, "Eat as much junk food as you like, as long as you make it yourself."  I like that motto.  Really, it can't be all junk, it has fresh blueberries in it for crying outloud!  And zested lemon peel.  That's got to count for something, right?

See?  Fresh.  Delicious.  And only 50 cents more expensive than the frozen ones.  About five times tastier though, I am sure.

I am off to grab another piece...  don't try to stop me, because it can't be done.

Blueberries N' Cream Cheese Coffee Cake

Ingredients

• 1/2 cup butter, softened
• 1-1/4 cups sugar
• 2 eggs
• 1 teaspoon grated lemon peel
• 2-1/4 cups all-purpose flour, divided
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 2 cups fresh or frozen blueberries
• 1 package (8 ounces) cream cheese, diced
• 
  TOPPING:
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon grated lemon peel
• 2 tablespoons cold butter

Directions

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine 2 cups flour, baking powder and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour; fold into batter along with cream cheese. Pour into a greased 13-in. x 9-in. baking pan.
• For topping, combine the flour, sugar and lemon peel in a bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Yield: 15 servings.

 Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

(Recipe taken from the Taste of Home cookbook.)

Cost: $10.09                   Cost Per Piece (15) $0.67