Nope. Not a wedding. Just more baking.
Three things directed my baking this morning: 1) My son asked for corn muffins – which I enjoyed making them for him, 2) I had NO white, all-purpose flour in the house, 3) I had lots of blueberries. It was time to do something old yet new – improvise recipes I’d already baked with a variety of flours THAT I WAS DYING TO USE FOR A LONG TIME!!! Something blue – those blueberries. Something borrowed? Not sure. Can you help me on that one. Of course all the recipes are borrowed — except this morning’s flour choice issues.
I must admit — I HAD FUN NOT FOLLOWING DIRECTIONS THIS MORNING – at least not completely so.
I didn’t even think I would blog this, so I took almost no pictures. What would I picture if I could?
Hmmm. Would it be Bob’s Red Mill Corn Flour?
Hmmm. What about Bob’s Spelt flour? I guess I could.
Then there was them blueberries.
A WORD ABOUT BOB: I really don’t want to come across like a commercial, but I admire Bob’s Red Mill – the products, the history behind the business, and the business model of Bob’s Red Mill. I recommend visiting the website if thinking about the relationships between food-nutrition-people-business interests you (http://www.bobsredmill.com/ ).
LET’S CUT OUT THE CHAT AND GET TO THE PURPOSE OF THIS BLOG.
Ready for weekend breakfast action!
Speical fun note: I got to use another new thing-a- ma-bob. The doughnut pan. I did it just for fun, making small, baked, bluebuerry doughnuts as well as regular muffin shapes.
WHEAT DETOUR: How’d it turn out? What? For the blueberry muffins I had NO all-purpose (i.e. white) flour. I did the following SHARING MY SECRET – HERE IT COMES….
1. 2 cups whole wheat flour
2. 1 cup spelt
3. 2 tablespoons Bob’s Red Mill Gluten – Yep. It was available at Mega Mart one day and it has come in handy.
Result: In my opinion, the best blueberry muffin I’ve ever eaten. The sprinkle of sugar on top was the perfect touch.
The recipes were as found in the Magnolia cookbook: 1) Blueberry Muffins, 2) Corn Muffins
HAVE A SWEET DAY!