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RECIPE
Continued from 30
dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar
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( for added crunch). Bake at 425 F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 F and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
Allow to cool for 10 minutes in pan before
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serving.
Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
( Adapted from sallysbakingaddiction. com / sparkling-jumbo-blueberrymuffins-2 /.)
DUTCH BABY PANCAKE
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WITH STRAWBERRY- ALMOND COMPOTE
2 tablespoons butter 4 large eggs, room temperature 2 / 3 cup 2 % milk 2 tablespoons grated orange zest 1 / 2 teaspoon almond extract 2 / 3 cup all-purpose flour 2 tablespoons sugar 1 / 2 teaspoon kosher salt
Topping
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1 pound fresh strawberries, hulled and quartered 1 / 2 cup slivered almonds, toasted 2 tablespoons orange juice 1 tablespoon sugar
Preheat oven to 400 F. Place butter in a 9-inch pie plate. Place in oven for 4-5 minutes or until butter is melted. Carefully swirl to coat evenly.
Meanwhile, in a large bowl, whisk eggs, milk,
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orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp.
In a small bowl, combine topping ingredients. Remove pancake from oven. Serve immediately with topping.
( Adapted from www. tasteofhome. com / recipes / dutch-baby-pancake-withstrawberry-almond-compote /?_ cmp = stf.)
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