At the age of six, Gale Gand caught the eye of a Life magazine photographer while she was making mud pies. Forty-some years later, although the ingredients have changed, Gand is still catching the eyes and tastes of all those who witness her latest creations.
Gand's desserts have consistently received stellar reviews. Pat Bruno, restaurant critic for the Chicago Sun-Times, has declared Gand, ';one of the best pastry chefs in the United States.” Esquire's John Mariani proclaimed effusively, ';...every dessert I tried was poetic. They should be: They are made by the city's best pastry chef, Gale Gand.';
The rest of her Bio: http://www.trurestaurant.com/chefs/gand_…
Double Blueberry Muffins Recipe courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999
Show: Sweet Dreams
Episode: Brunch Blast
http://www.foodnetwork.com/food/recipes/…
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.Any good homemade blueberry muffin recipes?
Blueberry Muffins Recipe
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.Any good homemade blueberry muffin recipes?
These are unbelievable!
LEMON BLUEBERRY SURPRISE MUFFINS
3 eggs
3 tablespoons oil
1/4 cup heavy cream
1 1/4 cups vanilla whey protein powder
2 teaspoons baking powder
1/3 cup Splenda
1/4 teaspoon cinnamon
1 tablespoon grated lemon rind
1/2 teaspoon grated orange peel
1/2 cup blueberries
3 ounces cream cheese, cut into 9 small cubes
non-stick spray or paper muffin liners
Preheat oven to 375 degrees. Line 9 muffin tins with paper liners or spray with non-stick spray. Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind.
Stir until just combined. Do not over stir or muffins will be tough. Fold in the blueberries gently.
Spoon 1/2 the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill with remaining batter, making sure batter goes completely over and around the cubes of cream cheese.
Bake at 375 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.
Makes 9 muffins.
go get the store bought my fav !
BLUEBERRY NUT OAT BRAN MUFFINS
INGREDIENTS
1 1/2 cups oat bran
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/8 cups applesauce
1/2 cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 ounce chopped pecans
1/2 cup low fat granola
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
Note
Unsweetened or sweetened applesauce both work well in this recipe.
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