Blueberry Muffins à La Alton Brown Good Eats On Food Net Recipes

OVER THE TOP BLUEBERRY MUFFINS

Steps:

• Heat oven to 375ºF. Coat a standard 12-cup muffin pan and one small oven-safe ramekin with nonstick spray.
• Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In a second bowl, whisk together the sugar, oil, eggs, egg yolks, yogurt, and orange zest until smooth.
• Make a crater in the middle of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula until just barely combined. Resist the urge to overmix - there should be some lumps of flour in the batter.
• Fold in the blueberries, mixing just to combine.
• Drop a scant 1 cup of batter in each of the muffin tin's wells. Whatever's leftover can be dropped into the prepared ramekin. The cups should be quite full.
• Sprinkle the muffins with the demerera sugar and bake or until a toothpick inserted into the bottom of a muffin comes out clean, 25 to 30 minutes.
• Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is key in preventing mushy muffin bottoms, which nobody, and I do mean nobody, likes.
• Serve immediately or store in an airtight container for up to 1 week.

BLUEBERRY MUFFINS à LA ALTON BROWN (GOOD EATS ON FOOD NET

Steps:

• Preheat oven to 380 degrees F.
• Whisk together "wet" ingredients: sugar, oil, egg and yogurt.
• Sift together "dry" ingredients: flour, baking soda, baking powder, and salt.
• Toss blueberries with 1 T. of dry mix.
• Add wet ingredients to the remaining dry ingredients.
• Stir mixture for a count of 10. (Do not overstir.).
• Add 1 cup blueberries to batter and stir 3 times. (Do not overstir.).
• Spray or line muffin tins and add batter (e.g. with #20 scoop).
• Press remaining berries lightly into tops of muffins.
• Put in oven and raise temp to 400.
• Bake 20 to 25 minutes; rotate at midpoint.
• Remove and invert onto towel to cool.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 380 degrees F.
• In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
• In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
• Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

ENGLISH MUFFINS

Steps:

• In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Preheat the griddle to 300 degrees F.
• Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

ALTON BROWN'S BLUEBERRY SODA FROM GOOD EATS (FOOD NETWORK)

Steps:

• Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil.
• Reduce the heat to low and simmer for 15 minutes.
• Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl.
• Allow to cool for 15 minutes.
• Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible.
• Discard the skin and pulp.
• Return the blueberry juice to the saucepan along with the sugar and lime juice.
• Place over medium high heat and stir until the sugar has dissolved.
• Bring to a boil and cook for 2 minutes.
• Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
• Before Serving: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.

ALTON BROWN'S BLUEBERRY BUCKLE (GOOD EATS)

Steps:

• Preheat oven to 375 degrees F.
• FOR THE CAKE: Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
• In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
• In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
• FOR THE TOPPING: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork (or your fingers) to combine. Continue until the mixture has a crumb-like texture.
• Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

GRANOLA BARS (GOOD EATS)

Steps:

• Butter a 9x9-inch glass baking dish and set aside. Preheat the oven to 350°F.
• Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
• In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
• Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.