Red White and Blue Muffins

Happy 4th of July with Red, White and Blue Muffins

This was always my favorite holiday in America, as I love this summer celebration complete with barbecues, corn on the cob, sour cherry pie, watermelon, friends, family, parades, and naturally, spectacular firework displays. Well, actually, growing up in a small town, our spectacular display was a little on the meager side, but exciting all the same. It also meant that my birthday was just around the corner and the festivities seemed well under way as a warm up for my main event. I'm not as keen about the birthdays now as they pile up much too quickly, but I still feel pretty nostalgic for America's birthday party. So for those of you celebrating. Here's a pan of raspberry blueberry muffins just for you to start off your day of celebrations.

Red, White and Blue Muffins
Yields 12 large muffins or more smaller ones

Ingredients

1/2 c (80g) butter, melted
1 c (190g) sugar, I like to use brown demerara
2 eggs
1 c (225g) yogurt, plain
1 tsp vanilla extract, optional
3c (430g) flour
4 tsp (15g) baking powder
Pinch salt
1 c (150g) Blueberries,
1/2 c (75g) Raspberries

Method

Preheat your oven to 375°F (190°C)
Prepare your muffin tins with oiling or buttering or using papers so that it is ready to fill immediately upon mixing your batter.

In a medium sized bowl, Whisk your melted butter and sugar together.
Whisk in the two eggs, till emulsified.
Add the yogurt and vanilla, if desired, and mix thoroughly.
If using frozen berries take 2 or three tablespoons of your measured flour and sprinkle over your berries and toss lightly to cover, so they won't stick together so much when mixed with your batter.
Add the flour, salt and baking powder.
Gingerly mix the batter only partially before adding your fruit and finishing to mix your batter.
One of the key factors in tender muffins is to quickly mix your batter taking care not to over mix. Don't worry if everything is not completely mixed in, that is normal.
Just make sure at least eighty percent is mixed in. You will get a bit of streaking with the fruit, so handle carefully but quickly, so as not to crush your fruit.
Scoop into your prepared muffin pans.
Top or not.
Bake for 15-25 minutes depending on your oven and size of your muffins.
You only want the tops to be firm to the touch and light golden brown.

Cooks notes
I use an ice cream scoop to portion my muffins, whether large or small, to get nice rounded tops.
A dash of crumb topping is a nice addition, but not necessary.
I seldom use a recipe for making crumb topping, also called streusel.
This topping lends itself to all kinds of additions, like oats, nuts, coconut, cardamom, brown sugar, you get the idea.
Crumb topping, freezes well and is a great last minute garnish for any number of baked goods to keep on hand for a quick last minute variation or baking garnish.

A general rule for making an all-purpose topping for all sorts of baked goods is as follows
Crumb Topping
Mix together in a small bowl
1 c (100g) sugar, your choice of type
1 c (100g) flour
Add 1/4-1/2 c (50g-100g) cold butter, cut up into pieces
Rub the butter into the flour/sugar with your fingers
Mix till you get lumpy bits and loose flour.
You can add cinnamon and/ or other spices as desired.
I generally leave the cinnamon out, as I like the fruit flavors to shine through

Enjoy setting off some flavor fireworks with these muffins soon.
Ciao!

World Nutella Day is Here!

February 5th has been declared World Nutella Day, by the lovely ladies consisting of Michelle over at Bleeding Espresso and Sara at Ms Adventures in Italy, in case you hadn't heard.

There is nothing quite as exciting as opening a fresh jar of creamy hazelnut chocolate yumminess, especially to my husband. He grew up on the stuff, slathered on bread for breakfast or after school with Nonna who sandwiched it between Pavesini biscuits, to keep his energy level up. Like Fabrizio needs it. You will understand what I mean if you know him. He's a pretty high energy kind of guy most of the time, with or without Nutella, but he would prefer with!

In honor of this momentous occasion, I made mini banana cakes with a dollop of Nutella on top, which promptly sunk to the bottom yet made for a welcome surprise when you thought it was just an ordinary banana tortino.

The recipe I used was roughly based on Flo Brakers' banana sheet cake from her delightful "Perfect Baking" volume. I served them warm with caramel sauce, but there just as tasty cold. Nutella here in Italy is quite creamy, so the center stays soft even when cold the next day.
Hot or cold, don't delay to try this combination. I am sure you will be making them a regular feature whenever you have a banana that is calling out that it's time for plain eating has passed and it's being called for greater glory paired with Nutella.
Go on, you know you want to.

Banana Nutella Cakelettes
Yields 6 very generous mini cakes or one 10-12 in round.

Sift together
1 cup (100g) cake flour, sifted
1/2 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
Set aside.

Whisk together
3 T (50g) butter, lightly browned
1/2 c (100g) brown sugar

Add
1 large egg, room temperature
1/4 c (50g) yogurt or sour cream
1/2 c /1 banana, smashed
1 tsp orange or lemon zest

Gently fold in the flour mixture.
Mix until all is incorporated.
Fill your prepared pan.

Drop
1 Tb generous, Nutella onto the top of your batter in each cup.
Quickly put into your preheated 375*(190*) oven.

Bake until they spring back.
Cool a few minutes before unmolding.
Serve warm with caramel or chocolate sauce.
Wait for the appreciative oohs and ahhs.

Be sure to check the World Nutella Day website on Monday, February 9 for the 2009 recipe roundup!