Saturday, March 7, 2009

Orange Blackberry Muffins

Daylight savings.
Meaning we all loose
one hour of sleep at night.

Normally that would not bother me,
but I guess last night
I really needed the sleep...
because I slept till 11am.

And upon awakening,
I was greeted with
another few feet of snow.

I guess winter does not understand
that daylight savings
is the first day of Spring.

Warm Orange-Blackberry Muffins...

...are a good breakfast
on a cold day.

I am sad
that all my beautiful
are covered
in snow.

It is a morning routine
on the weekends
to sit at the breakfast table
and brows the internet.

It is the 21st century
equivalent to reading
the newspaper.

Orange Blackberry Muffins

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1/2 cup butter, melted
Zest and juice of 1 orange
3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 cup blackberries, fresh

Powdered sugar, for topping (optional)

1. Preheat the oven to 400 degrees. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

2. Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

3. In a large bowl, rub sugar and orange zest together with fingertips until the sugar is moisten and you can smell the orange. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend. Stir in the blackberries. Divide the batter evenly among the muffin cups.

4. Bake for about 22 to 25 minutes. If you want, you can decorating the muffins with sugar. Just sprinkle on the sugar after the muffins have baked for 10 minutes. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin.

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