ORANGE BLUEBERRY MUFFINS
regular sized muffin pan, buttered or lightly coated with cooking spray
large glass measuring cup or bowl
large mixing bowl
grated zest and juice of 1 orange
about 3/4 cup (178 ml) buttermilk (I use 1 tablespoon lemon juice + enough skim milk to make 3/4 cup)
2 large eggs
3 tablespoons honey
1 stick (8 tablespoons/113 g) unsalted butter, melted and cooled
1/3 cup (58 g) granulated sugar
2 cups (240 g) unbleached all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (141 g) blueberries, fresh preferred, frozen ok (not thawed)
1/4 cup chopped candied orange peel
orange sugar (from storing the orange peel)
1. Place the baking rack in the center of the oven and preheat to 400° F. Place the muffin pan on the baking sheet.
2. Pour the orange juice into the large glass measuring cup and add enough of the buttermilk to make 1 full cup (237 ml). Whisk in the eggs, honey, and melted butter.
3. In the large mixing bowl, rub the orange zest into the sugar until you can smell the orange. It should smell strong.
4. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid mixture over the dry ingredients and use a rubber spatula to quickly and gently stir. The batter will look lumpy and bubbly, and that’s ok.
5. Gently stir in the blueberries and the chopped orange peel.
6. Scoop the batter into the muffin cups and sprinkle the orange sugar on top.
7. Bake for 22 to 25 minutes. The tops should be golden and springy to the touch. Remove from the oven and allow to rest in the pan for 5 minutes. Carefully remove and allow to cool a few minutes before serving warm or at room temperature.
MOM’S FRENCH PANCAKES (CREPES)
crepe pan or 8-inch nonstick pan with a short lip
1-1/2 cups whole milk
4 large eggs
1 teaspoon canola oil or melted butter, plus more for the pan
1 cup unbleached all-purpose flour
1 teaspoon sugar
1/4 teaspoon kosher salt
1. THE BATTER (MIX AT LEAST ONE HOUR BEFORE): In the blender, combine the milk, and eggs. Pulse for a few seconds to blend. Add the flour, sugar, and salt. Pulse until the batter is smooth and has the consistency of heavy cream. Don’t over mix. Allow to sit covered in the refrigerator for at least one hour or overnight.
2. COOK: Preheat the crepe pan. Rub it with a few drops of oil. Check the heat by putting a drop or two of batter on the skillet. If it sizzles, the pan is ready. Pour about 1/4 cup of batter onto the hot pan, then quickly pick it up and swirl it around so that the batter spreads into a circular shape. It may take a little practice, but it’s pretty easy.
3. When the surface of the crepe appears dry, use the nonstick spatula to carefully loosen the edges, then quickly flip it over. Remove from the pan almost immediately and lay the crepes on a board, covered with a towel to keep them warm.
4. Serve warm filled with jam, or fried apples, or just about anything that sounds good. Savory crepes filled with goat cheese, roasted, vegetables, and fresh herbs make a delicious lunch or appetizer.