We are in the final days of the countdown for the Tiberias Marathon, and one of the things we are focusing on these last weeks is Carboloading. I quite like it! The truth is, I am loading carbs all year around, but right now it is something that is really considered the right and smart thing to do, so it takes on a whole new meaning!
Last week I made four large rich lasagnes for our weekly Torah study group. Well, – I guess not everyone else is carboloading, so needless to say, – we have been eating lasagne ever since… Other than that, I have heard that rice is supposed to be a very good carb for this type of carboloading, so we have had several rice-dishes too. And then there is the granola, the bread rolls, the muffins, the pancakes, the scones, the cookies (wooops…)…
Anyway, – this post is going to focus on muffins, and specifically on Blueberry muffins, which happens to be my favorite type of muffin! Let me start with a photo of the first step. Blueberry picking:
We pick our blueberries in Norway in the summer, and then bring them frozen back home to Israel with us, and enjoy them all winter long, mostly in the form of blueberry muffins. I even remember us talking about and working out how many muffins those blueberries would make, as we picked them!! Anyway, – of course you can buy them frozen from the supermarket too! It is just not quite as fun.
Here is the recipe of my very favorite blueberry muffins (and believe me, I have sampled quite a few!):
(makes about 12 large size muffins)
370 grams flour
(feel free to combine white and whole wheat flour)
1 teaspoon baking powder
150 grams light brown sugar
80 grams soft butter
1,5 teaspoon salt
3 large eggs
150 ml buttermilk
5 teaspoons vanilla extract
90 ml oil
2 cups frozen blueberries
Sift together flour and baking powder, and set aside.
Cream together the sugar, butter and salt.
Whisk the eggs, buttermilk, vanilla and oil together. Then add this mixture to the butter-sugar-mixture in 2 to 3 additions.
Add the flour and salt and mix as little as possible.
Finally fold in the frozen blueberries. It is helpful that they are frozen, as their juices make the whole muffin-batter go purple otherwise!
(At this point, I strongly recommend to eat a spoon of batter, – it is almost better than the muffin itself!)
Fill your muffin-tins and bake for about 30 minutes in 190 degrees celsius.
Then, – ENJOY!
I like to make a double batch, so that I can put some in the freezer. It is so convenient to have them there, – to pop in the microwave to enjoy as a snack next to your coffee, – or to take a couple of them with you in a ziplock when you are going to be out and about for a while. It is also always a hit when I bring a batch of these to our women’s group meetings.
Tried and true yumminess.