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Thursday, June 23, 2011

Sunrise Blueberry Muffins

Ever since I saw a commercial on television for Denny's all-you-can-eat pancakes for $4.00 per person, I have been craving breakfast foods. Since I started working I don't really get up early on my off days and make breakfast like I used to. On days I do work, I choke down dry cereal in the car or nibble on a breakfast sandwich or something equally portable on my way to work. Who in the world is hungry at 5:30 in the morning?!
Anyway, today was a nice lazy morning.  The hubs is on vacation so he didn't get up early shuffling around the bedroom. I worked yesterday and will be back at work tomorrow, but I'm off today.  Naturally, the kids are on summer vacation and have no extra-curriculars today.  Woo-hoo!
I rolled out of bed a little after 9 a.m.  Delivery men showed up between 9:30 and 10 to deliver my husband's birthday gift (way long overdue living room furniture!). They were done in no time, so I headed to the kitchen with a "rumbly in my tumbly" and food on my mind.  Hmmm, I pondered what to make? Potatoes and onions with cheesy scrambled eggs? Pancakes and sausage patties? Muffins and fruit salad?  Ahhh, breakfast sweet breakfast. I finally decided on Cajun breakfast rice, sunrise blueberry muffins and a fruit salad with minted green tea or orange juice for brunch since morning was almost over. Anyway, here's my version of the recipe for the muffins...

Sunrise Blueberry Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup fresh or frozen blueberries
2 eggs
1/3 cup vegetable oil
1 cup vanilla yogurt
2 tsp (or so) grated orange peel (zest)

Glaze (optional)
1/2 cup powdered sugar
1 Tbsp milk
2-3 drops almond extract (lemon or vanilla would probably work fine, too)

Preheat oven to 375 degrees. Grease bottoms only of 12-cup muffin pan (I sprayed with baking spray just before filling them).
Combine flours, sugar, baking powder, baking soda and salt in a large mixing bowl. Set aside.
In a small mixing bowl, beat eggs and add oil, yogurt and orange peel. Mix well.  Add to flour mixture stirring just until moist.  Gently fold in blueberries being careful not to crush them.
Spoon batter into prepared muffin cups, filling them about 3/4 full. Bake 12 to 14 minutes (until golden brown and toothpick comes out clean). Cool slightly (I removed the muffins from the pan and placed them on a cooling rack with wax paper underneath)
Meanwhile, prepare glaze by combining powdered sugar, milk and flavor in a small bowl and mixing with a rubber spatula until smooth. Drizzle over cooled muffins. Enjoy!
*I normally split a warm muffin and slather real butter on it, but I refrained since these have the glaze drizzled on them.