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Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.","status":"publish","parent":0,"modified":1554413289,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":1161},"headData":{"title":"Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle | KQED","description":"Looking for a great addition to your Mother’s Day brunch menu? Look no further than these perfectly spring-y muffins made with first-of-the-season rhubarb.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle","datePublished":"2017-05-05T20:11:40.000Z","dateModified":"2019-04-04T21:28:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116881 https://ww2.kqed.org/bayareabites/?p=116881","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/05/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle/","disqusTitle":"Mother’s Day Treat: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle","path":"/bayareabites/116881/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If someone were to ask me what my perfect dream muffin would be it would be this one. Served in bed (after being allowed to sleep in by my 5-year-old). With a nice hot cuppa tea. And maybe a big mimosa. Made from fresh-squeezed blood oranges. Just sayin'. Mother’s Day is coming people, and it’s nice to make Moms feel special. \u003c/p>\n\u003cp>These might seem like a bit of an undertaking, but Mom is worth it. And you can get ahead of the game by roasting the rhubarb the night before, stirring together the almond crackle ingredients, and even whisking together the dry ingredients for the muffins (don’t forget to pull out the butter so it’s all ready at room temp in the morning). Store the almond crackle and rhubarb in the fridge and pull it out when you get up to make Mom some coffee. \u003c/p>\n\u003cp>For those of you who question rhubarb, or have never tried it, it’s one of my favorite vegetables-masquarading-as-a-fruit. I love it in any dessert (turnovers, galettes, pies, etc.) with or without strawberries, and it’s even terrific in savory recipes—try making it into a chutney and serving it with roasted pork tenderloin. Once, my stepmum-in-law made a rhubarb tarte tatin and I nearly cried from joy. \u003c/p>\n\u003cp>If you want to simplify this, or you are averse to nuts, leave off the crackle and just sprinkle the muffins with crunchy raw \u003ca href=\"http://www.care2.com/greenliving/what-is-demerara-sugar.html\" target=\"_blank\">demerara\u003c/a> sugar. It adds both texture and sparkle!\u003c/p>\n\u003cfigure id=\"attachment_117134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg\" alt=\"Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-out-of-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Roasted Rhubarb-Orange Muffins with Vanilla-Almond Crackle\u003c/h2>\n\u003cp>\u003cem>Makes 20–24 muffins\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Roasted rhubarb\u003c/em>\u003c/strong>\n\u003cli>8 oz trimmed rhubarb (about 4 small stalks), trimmed and cut into 1/3-inch slices\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg\" alt=\"Trim and cut rhubarb stalks into 1/3-inch slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut rhubarb stalks into 1/3-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>\u003cem>Almond crackle\u003c/em>\u003c/strong>\n\u003cli>1 large egg white\u003c/li>\n\u003cli>3 tbsp sugar\u003c/li>\n\u003cli>1/8 tsp kosher salt\u003c/li>\n\u003cli>3/4 cup sliced almonds\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Muffins\u003c/em>\u003c/strong>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 cup unsalted butter, at room temperature, cut into chunks\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1/2 large orange\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup sour cream (not low-fat)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 425°F. Line 20–24 standard muffin cups with liners. Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. Put the seeds into a medium mixing bowl and reserve the pod.\u003c/li>\n\u003cfigure id=\"attachment_117159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg\" alt=\"Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-vanilla-bean-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a paring knife, split the vanilla bean lengthwise, then, using the back of the knife, gently scrape the seeds from the pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. Spread into an even layer and cover with foil. Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. You can make this up to 1 day ahead, just refrigerate in an airtight container until ready to use.\u003c/li>\n\u003cfigure id=\"attachment_117155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg\" alt=\"To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-pre-bake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To roast the rhubarb, on a small rimmed baking sheet or glass baking dish, toss together the rhubarb, sugar, orange zest, and vanilla bean pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg\" alt=\"Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-rhubarb-cooking-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast in the oven for 10 minutes. Remove the foil and set aside on a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed. Add the almonds and stir to completely coat. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_117157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping-mix.jpg\" alt=\"To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy (you aren’t actually whipping the whites, you are simply breaking them up) and the vanilla seeds are evenly dispersed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the almond crackle, add the egg white, sugar, and salt to the bowl with the vanilla bean seeds and whisk just until frothy and the vanilla seeds are evenly dispersed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-topping.jpg\" alt=\"Add the almonds and stir to completely coat. Set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-topping-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the almonds and stir to completely coat. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the muffins, reduce the oven temperature to 400F. In a bowl, whisk together the flour, baking powder, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\u003c/li>\n\u003cfigure id=\"attachment_117145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix3.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat the butter, sugar, salt, and orange zest on medium-high speed until fluffy, about 1 minute. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix.jpg\" alt=\"Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117142\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and beat on low speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg\" alt=\"Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-mix-add-rhubarb-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rhubarb and the dry ingredients and, using the rubber spatula, stir just until evenly moistened. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups, filling them 2/3 full and dividing it evenly. Top with almond crackle, distributing it evenly.\u003c/li>\n\u003cfigure id=\"attachment_117177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-batter-mixed.jpg\" alt=\"Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-batter-mixed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using an ice cream scoop or two tablespoons, heap the batter into the prepared muffin cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg\" alt=\"Fill the cups 2/3 full and divide the batter evenly. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake-scoop-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill the cups 2/3 full and divide the batter evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-pre-bake1.jpg\" alt=\"Top with almond crackle, distributing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-pre-bake1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with almond crackle, distributing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\u003c/li>\n\u003cfigure id=\"attachment_117133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg\" alt=\"Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-muffin-tin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 17 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-wirerack.jpg\" alt=\"Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-wirerack-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the muffins cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg\" alt=\"The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. Or, freeze the muffins in a zippered plastic freezer bag for up to 3 months; let defrost at room temperature, then re-heat in a 400F oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/muffins-final-overhead-plate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The muffins are best served the day they are baked, but can be stored at room temperature for up to 3 days and briefly re-heated in a 400F oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116881/mothers-day-treat-roasted-rhubarb-orange-muffins-with-vanilla-almond-crackle","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1080","bayareabites_3992","bayareabites_16157","bayareabites_1314","bayareabites_10035","bayareabites_2139","bayareabites_8986","bayareabites_3682","bayareabites_12814"],"featImg":"bayareabites_117137","label":"bayareabites"},"bayareabites_81287":{"type":"posts","id":"bayareabites_81287","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81287","score":null,"sort":[1399479981000]},"guestAuthors":[],"slug":"little-springtime-strawberry-lemon-muffins","title":"Little Springtime Strawberry-Lemon Muffins","publishDate":1399479981,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Strawberry-lemon mini muffins. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of muffins, especially cute little homemade ones that you can just pop into your mouth (the small size means they have fewer calories...yeah right). I think they make the perfect addition to a brunch table offering up a yummy, sweet option that isn’t a pain to make. However, as much as I love muffins, I’m really picky about them.\u003c/p>\n\u003cp>[contextly_sidebar id=\"sO3G6N3sYZQLEsuSvJlICYNqtueFcvQw\"]\u003c/p>\n\u003cp>First of all, I like fruity muffins. None of this chocolate-chocolate chip or stodgy bran with walnuts nonsense for me...I want fruit. As in, fruit in every bite. There is little that disappoints me more in a muffin than breaking it in half to reveal 3 blueberries. Rip off! Secondly, I don’t like weighty, heavy, dense muffins. I want light, fluffy muffins. Delicate and cake-like, but like a buttery layer cake not a pound cake.\u003c/p>\n\u003cp>And finally, I want them to have a balance of great flavor, and not be overwhelmed by sweetness.\u003c/p>\n\u003cfigure id=\"attachment_81433\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\" alt=\"Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is all that, and makes use of plump, juicy, sweet spring strawberries which are all over the market now (at least the farmers’ market near my house!). They are superb both on their own (even slathered with a little homemade strawberry jam) or as an addition to a special brunch spread, such as Mother’s Day. I for one would love these to be served to me on a lovely tray alongside a cuppa tea, a mimosa, and a slice of frittata. Husband, are you listening?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few things to note: look for the sweetest organic strawberries you can find. You can also make these in a standard 12 cup pan, just be sure to fill the cups nearly to the top and you might need to bake them for a few additional minutes. Also, instead of the crunchy sugar topping, you can sprinkle the tops with your favorite streusel if you like. Just be warned: these are addictive, you cannot stop at just one!\u003c/p>\n\u003cfigure id=\"attachment_81436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\">\u003cimg class=\"size-full wp-image-81436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\" alt=\"Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Strawberry-lemon mini muffins\u003c/h3>\n\u003cp>\u003cem>Makes 48 mini muffins or 12 large muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt (or 1/4 tsp sea salt)\u003c/li>\n\u003cli>1⁄2 cup unsalted butter, cut into chunks\u003c/li>\n\u003cli>2⁄3 cup sugar\u003c/li>\n\u003cli>Finely grated zest and juice of 1 large lemon\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>12 oz fresh strawberries, hulled and diced\u003c/li>\n\u003cli>Coarse sugar, such as turbinado, for sprinkling (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\">\u003cimg class=\"size-full wp-image-81440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\" alt=\"Hull and then dice the strawberries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hull and then dice the strawberries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81435\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\">\u003cimg class=\"size-full wp-image-81435\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\" alt=\"Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.\u003c/p>\n\u003cp>In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.\u003c/p>\n\u003cfigure id=\"attachment_81453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\">\u003cimg class=\"size-full wp-image-81453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\" alt=\"The mixed batter should be super thick. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed batter should be super thick. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Using a tablespoon, heap the batter into the greased muffin cups, filling them nearly full.\u003c/p>\n\u003cfigure id=\"attachment_81450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\">\u003cimg class=\"size-full wp-image-81450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\" alt=\"Muffin dough mixture ready for baking in greased muffin tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Muffin dough mixture ready for baking in greased muffin tin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprinkle each with a big pinch of coarse sugar, if you like.\u003c/p>\n\u003cfigure id=\"attachment_81452\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\">\u003cimg class=\"size-full wp-image-81452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\" alt=\"Sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optionally sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 10 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Smear them with butter if you like, and eat while they’re still warm.\u003c/p>\n\u003cfigure id=\"attachment_81364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\" alt=\"Enjoy the goodness of a fresh baked fruity mini muffin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the goodness of a fresh baked fruity mini muffin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"I love muffins. And I particularly love these adorable, super-fruity strawberry-lemon muffins, which are perfect for spring and your mom’s special day!","status":"publish","parent":0,"modified":1546901632,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":750},"headData":{"title":"Little Springtime Strawberry-Lemon Muffins | KQED","description":"I love muffins. And I particularly love these adorable, super-fruity strawberry-lemon muffins, which are perfect for spring and your mom’s special day!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Little Springtime Strawberry-Lemon Muffins","datePublished":"2014-05-07T16:26:21.000Z","dateModified":"2019-01-07T22:53:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81287 http://blogs.kqed.org/bayareabites/?p=81287","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/07/little-springtime-strawberry-lemon-muffins/","disqusTitle":"Little Springtime Strawberry-Lemon Muffins","path":"/bayareabites/81287/little-springtime-strawberry-lemon-muffins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/final-muffin1000.jpg\" alt=\"Springtime Strawberry-lemon mini muffins. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Springtime Strawberry-lemon mini muffins. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a big fan of muffins, especially cute little homemade ones that you can just pop into your mouth (the small size means they have fewer calories...yeah right). I think they make the perfect addition to a brunch table offering up a yummy, sweet option that isn’t a pain to make. However, as much as I love muffins, I’m really picky about them.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>First of all, I like fruity muffins. None of this chocolate-chocolate chip or stodgy bran with walnuts nonsense for me...I want fruit. As in, fruit in every bite. There is little that disappoints me more in a muffin than breaking it in half to reveal 3 blueberries. Rip off! Secondly, I don’t like weighty, heavy, dense muffins. I want light, fluffy muffins. Delicate and cake-like, but like a buttery layer cake not a pound cake.\u003c/p>\n\u003cp>And finally, I want them to have a balance of great flavor, and not be overwhelmed by sweetness.\u003c/p>\n\u003cfigure id=\"attachment_81433\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81433\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/muffin-ingredients1000.jpg\" alt=\"Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry-lemon mini muffin ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is all that, and makes use of plump, juicy, sweet spring strawberries which are all over the market now (at least the farmers’ market near my house!). They are superb both on their own (even slathered with a little homemade strawberry jam) or as an addition to a special brunch spread, such as Mother’s Day. I for one would love these to be served to me on a lovely tray alongside a cuppa tea, a mimosa, and a slice of frittata. Husband, are you listening?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few things to note: look for the sweetest organic strawberries you can find. You can also make these in a standard 12 cup pan, just be sure to fill the cups nearly to the top and you might need to bake them for a few additional minutes. Also, instead of the crunchy sugar topping, you can sprinkle the tops with your favorite streusel if you like. Just be warned: these are addictive, you cannot stop at just one!\u003c/p>\n\u003cfigure id=\"attachment_81436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\">\u003cimg class=\"size-full wp-image-81436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cooked-muffins-tin1000b.jpg\" alt=\"Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh baked strawberry-lemon mini muffins in tin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Strawberry-lemon mini muffins\u003c/h3>\n\u003cp>\u003cem>Makes 48 mini muffins or 12 large muffins\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>2 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt (or 1/4 tsp sea salt)\u003c/li>\n\u003cli>1⁄2 cup unsalted butter, cut into chunks\u003c/li>\n\u003cli>2⁄3 cup sugar\u003c/li>\n\u003cli>Finely grated zest and juice of 1 large lemon\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup sour cream\u003c/li>\n\u003cli>12 oz fresh strawberries, hulled and diced\u003c/li>\n\u003cli>Coarse sugar, such as turbinado, for sprinkling (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\">\u003cimg class=\"size-full wp-image-81440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hulled-strawberry1000.jpg\" alt=\"Hull and then dice the strawberries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hull and then dice the strawberries. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81435\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\">\u003cimg class=\"size-full wp-image-81435\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lemon-zest1000.jpg\" alt=\"Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zest lemon to add to the muffin mixture. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPosition a rack in the middle of the oven and preheat to 400°F (200°C). Spray two 24-cup mini muffin pans generously with cooking spray or line with paper liners.\u003c/p>\n\u003cp>In a bowl, sift together the flour, baking powder, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy, about 1 minute. Beat in the eggs, one at a time, then the vanilla, until well combined, scraping down the sides of the bowl with a rubber spatula. Add the sour cream and lemon juice and beat on low speed. Add the dry ingredients and beat on low speed just until evenly moistened. Gently stir in the strawberries on low speed. The batter will be super thick.\u003c/p>\n\u003cfigure id=\"attachment_81453\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\">\u003cimg class=\"size-full wp-image-81453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mixed-dough1000.jpg\" alt=\"The mixed batter should be super thick. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed batter should be super thick. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Using a tablespoon, heap the batter into the greased muffin cups, filling them nearly full.\u003c/p>\n\u003cfigure id=\"attachment_81450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\">\u003cimg class=\"size-full wp-image-81450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/dough-in-tin1000.jpg\" alt=\"Muffin dough mixture ready for baking in greased muffin tin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Muffin dough mixture ready for baking in greased muffin tin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprinkle each with a big pinch of coarse sugar, if you like.\u003c/p>\n\u003cfigure id=\"attachment_81452\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\">\u003cimg class=\"size-full wp-image-81452\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/sugar-on-top700.jpg\" alt=\"Sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Optionally sprinkle turbinado sugar on top of each muffin. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 10 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then unmold onto the rack. Smear them with butter if you like, and eat while they’re still warm.\u003c/p>\n\u003cfigure id=\"attachment_81364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\">\u003cimg class=\"size-full wp-image-81364\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/poppy-eating-muffin1000.jpg\" alt=\"Enjoy the goodness of a fresh baked fruity mini muffin. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy the goodness of a fresh baked fruity mini muffin. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81287/little-springtime-strawberry-lemon-muffins","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_253","bayareabites_3992","bayareabites_1314","bayareabites_8986","bayareabites_1012"],"featImg":"bayareabites_81460","label":"bayareabites"},"bayareabites_42867":{"type":"posts","id":"bayareabites_42867","meta":{"index":"posts_1591205157","site":"bayareabites","id":"42867","score":null,"sort":[1336917637000]},"guestAuthors":[],"slug":"strawberry-lavender-muffins-for-mothers-day","title":"Strawberry Lavender Muffins for Mother's Day","publishDate":1336917637,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \u003c/p>\n\n","blocks":[],"excerpt":"Starring sweet, sunny strawberries scented with lavender sugar, these Mother's Day muffins are sure to wake Mom up right.","status":"publish","parent":0,"modified":1550267695,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1135},"headData":{"title":"Strawberry Lavender Muffins for Mother's Day | KQED","description":"Starring sweet, sunny strawberries scented with lavender sugar, these Mother's Day muffins are sure to wake Mom up right.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Strawberry Lavender Muffins for Mother's Day","datePublished":"2012-05-13T14:00:37.000Z","dateModified":"2019-02-15T21:54:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"42867 http://blogs.kqed.org/bayareabites/?p=42867","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/13/strawberry-lavender-muffins-for-mothers-day/","disqusTitle":"Strawberry Lavender Muffins for Mother's Day","path":"/bayareabites/42867/strawberry-lavender-muffins-for-mothers-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/42867/strawberry-lavender-muffins-for-mothers-day","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1874","bayareabites_95","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8258","bayareabites_3992","bayareabites_1314","bayareabites_8986","bayareabites_1012","bayareabites_10409","bayareabites_2247","bayareabites_10410"],"featImg":"bayareabites_42999","label":"bayareabites"},"bayareabites_41583":{"type":"posts","id":"bayareabites_41583","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41583","score":null,"sort":[1334471254000]},"guestAuthors":[],"slug":"wheat-free-morning-joy-muffins","title":"Wheat-Free Morning Joy Muffins","publishDate":1334471254,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/muffins2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/muffins560.jpg\" alt=\"morning joy muffins\" title=\"morning joy muffins\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41693\">\u003c/a>\u003c/p>\n\u003cp>What's the upside of the gluten-free, wheat-free craze? Diversity in flour! Finally, other healthful whole grains, from oats and rice to barley and kamut, are getting kitchen time and shelf space, elbowing out the tried-and-true bags of all-purpose white and whole wheat. Even if gluten and/or wheat sensitivity isn't your issue, the sudden rush to put new flours in the spotlight (and into the \u003ca href=\"http://www.bobsredmill.com\" title=\"Bob's Red Mill\">Bob's Red Mill\u003c/a> product line) is a long-overdue way to get the health benefits, fiber, and nutrients of a wider variety of grains into your diet.\u003c/p>\n\u003cp>Oat and barley flours, I've discovered, have a pleasant, mild flavor with a hint of sweet nuttiness, and can be easily substituted into just about any quick bread or cookie recipe. I've used them for muffins, cookies, doughnuts, pancakes, and more, with great results. \u003c/p>\n\u003cp>I first had a version of these muffins at the Morning Glory Cafe on Nantucket Island, off the coast of Massachusetts. This popular cafe and breakfast spot was a fixture on Straight Wharf throughout the late 70s and 80s. Sadly, the cafe closed in 1994, but its muffin went on to bakery fame and fortune after founding chef Pam McKinstry published her \u003ca href=\"http://www.cookstr.com/recipes/the-original-morning-glory-muffin\"> Morning Glory muffin recipe\u003c/a> in Gourmet magazine in 1981. \u003c/p>\n\u003cp>Shredded coconut, pineapple, and carrots are the glory in the original muffins, along with apples, raisins, and sweet spices. It's a healthy-sounding muffin that's really a sneaky way to eat carrot cake for breakfast. Not that there's anything wrong with that, unless, like me, you have a deep and unwavering aversion to shredded coconut in any and all forms. Even without coconut, there's still a cup of oil and a cup and a quarter of sugar in the original recipe, which makes them too cupcake-y for my first-thing-in-the-morning eye-opener. So, it was back to the kitchen drawing board, to make a less sweet, less oil-heavy muffin with all the appealing flavors of the original. Here, I drew on another excellent carrot-muffin island memory, that of the Carrot Spice muffins served at the Streamliner Diner on Bainbridge Island near Seattle, the recipe for which is given in their charming \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0898156947/kqedorg-20\">Streamliner Diner Cookbook\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And so here they are, Morning Joy Muffins, made with oat and barley flours, honey instead of sugar, not too much fat, and no shredded coconut! You can, of course, put the coconut back in, as long as I'm not invited for breakfast. \u003c/p>\n\u003cp>\u003cstrong>Wheat-Free Morning Joy Muffins\u003c/strong>\u003cbr>\n\u003cem>You can substitute whole-wheat pastry flour or all-purpose flour for the oat and barley flours, if desired; you can also add 1/2 cup of shredded, unsweetened coconut to the mix. These muffins are best fresh out of the oven.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 12 muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 cup oat flour\u003cbr>\n1 cup barley flour or brown rice flour\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1/2 tsp cinnamon\u003cbr>\n1/4 tsp cloves\u003cbr>\n1/4 tsp freshly grated nutmeg\u003cbr>\n1/4 tsp powdered ginger, or 1 tsp grated fresh ginger\u003cbr>\n2 eggs\u003cbr>\n6 tbsp butter or coconut oil, melted\u003cbr>\n1/2 cup honey or maple syrup, or a combination\u003cbr>\n1 1/2 cups grated carrot\u003cbr>\n1 large apple, grated\u003cbr>\n1/2 cup raisins\u003cbr>\n1/2 cup toasted sunflower seeds or toasted walnuts\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli> Preheat oven to 375F. Lightly grease a 12-cup muffin pan, or line with paper liners.\u003c/li>\n\u003cli>Sift dry ingredients together in a large bowl. In a separate bowl, beat eggs, melted butter, and honey together.\u003c/li>\n\u003cli>Stir egg mixture gently into flour. Add carrots, apple, raisins, and sunflower seeds, and stir swiftly but gently until mixture is just combined. No beating!\u003c/li>\n\u003cli>Spoon into muffin cups, filling about 3/4 full. Bake until just golden, about 20 minutes. A tester should come out clean when poked in the middle of a muffin. \u003c/li>\n\u003cli>Cool on a rack. Serve warm.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Wheat-free muffins, made with oat and barley flours, bursting with carrots, apples, raisins, and sunflower seeds. Start your day right with these Morning Joy muffins!","status":"publish","parent":0,"modified":1334471254,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":679},"headData":{"title":"Wheat-Free Morning Joy Muffins | KQED","description":"Wheat-free muffins, made with oat and barley flours, bursting with carrots, apples, raisins, and sunflower seeds. Start your day right with these Morning Joy muffins!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wheat-Free Morning Joy Muffins","datePublished":"2012-04-15T06:27:34.000Z","dateModified":"2012-04-15T06:27:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"41583 http://blogs.kqed.org/bayareabites/?p=41583","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/14/wheat-free-morning-joy-muffins/","disqusTitle":"Wheat-Free Morning Joy Muffins","path":"/bayareabites/41583/wheat-free-morning-joy-muffins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/muffins2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/muffins560.jpg\" alt=\"morning joy muffins\" title=\"morning joy muffins\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-41693\">\u003c/a>\u003c/p>\n\u003cp>What's the upside of the gluten-free, wheat-free craze? Diversity in flour! Finally, other healthful whole grains, from oats and rice to barley and kamut, are getting kitchen time and shelf space, elbowing out the tried-and-true bags of all-purpose white and whole wheat. Even if gluten and/or wheat sensitivity isn't your issue, the sudden rush to put new flours in the spotlight (and into the \u003ca href=\"http://www.bobsredmill.com\" title=\"Bob's Red Mill\">Bob's Red Mill\u003c/a> product line) is a long-overdue way to get the health benefits, fiber, and nutrients of a wider variety of grains into your diet.\u003c/p>\n\u003cp>Oat and barley flours, I've discovered, have a pleasant, mild flavor with a hint of sweet nuttiness, and can be easily substituted into just about any quick bread or cookie recipe. I've used them for muffins, cookies, doughnuts, pancakes, and more, with great results. \u003c/p>\n\u003cp>I first had a version of these muffins at the Morning Glory Cafe on Nantucket Island, off the coast of Massachusetts. This popular cafe and breakfast spot was a fixture on Straight Wharf throughout the late 70s and 80s. Sadly, the cafe closed in 1994, but its muffin went on to bakery fame and fortune after founding chef Pam McKinstry published her \u003ca href=\"http://www.cookstr.com/recipes/the-original-morning-glory-muffin\"> Morning Glory muffin recipe\u003c/a> in Gourmet magazine in 1981. \u003c/p>\n\u003cp>Shredded coconut, pineapple, and carrots are the glory in the original muffins, along with apples, raisins, and sweet spices. It's a healthy-sounding muffin that's really a sneaky way to eat carrot cake for breakfast. Not that there's anything wrong with that, unless, like me, you have a deep and unwavering aversion to shredded coconut in any and all forms. Even without coconut, there's still a cup of oil and a cup and a quarter of sugar in the original recipe, which makes them too cupcake-y for my first-thing-in-the-morning eye-opener. So, it was back to the kitchen drawing board, to make a less sweet, less oil-heavy muffin with all the appealing flavors of the original. Here, I drew on another excellent carrot-muffin island memory, that of the Carrot Spice muffins served at the Streamliner Diner on Bainbridge Island near Seattle, the recipe for which is given in their charming \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0898156947/kqedorg-20\">Streamliner Diner Cookbook\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And so here they are, Morning Joy Muffins, made with oat and barley flours, honey instead of sugar, not too much fat, and no shredded coconut! You can, of course, put the coconut back in, as long as I'm not invited for breakfast. \u003c/p>\n\u003cp>\u003cstrong>Wheat-Free Morning Joy Muffins\u003c/strong>\u003cbr>\n\u003cem>You can substitute whole-wheat pastry flour or all-purpose flour for the oat and barley flours, if desired; you can also add 1/2 cup of shredded, unsweetened coconut to the mix. These muffins are best fresh out of the oven.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 12 muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 cup oat flour\u003cbr>\n1 cup barley flour or brown rice flour\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1/2 tsp cinnamon\u003cbr>\n1/4 tsp cloves\u003cbr>\n1/4 tsp freshly grated nutmeg\u003cbr>\n1/4 tsp powdered ginger, or 1 tsp grated fresh ginger\u003cbr>\n2 eggs\u003cbr>\n6 tbsp butter or coconut oil, melted\u003cbr>\n1/2 cup honey or maple syrup, or a combination\u003cbr>\n1 1/2 cups grated carrot\u003cbr>\n1 large apple, grated\u003cbr>\n1/2 cup raisins\u003cbr>\n1/2 cup toasted sunflower seeds or toasted walnuts\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli> Preheat oven to 375F. Lightly grease a 12-cup muffin pan, or line with paper liners.\u003c/li>\n\u003cli>Sift dry ingredients together in a large bowl. In a separate bowl, beat eggs, melted butter, and honey together.\u003c/li>\n\u003cli>Stir egg mixture gently into flour. Add carrots, apple, raisins, and sunflower seeds, and stir swiftly but gently until mixture is just combined. No beating!\u003c/li>\n\u003cli>Spoon into muffin cups, filling about 3/4 full. Bake until just golden, about 20 minutes. A tester should come out clean when poked in the middle of a muffin. \u003c/li>\n\u003cli>Cool on a rack. Serve warm.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41583/wheat-free-morning-joy-muffins","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12"],"tags":["bayareabites_8239","bayareabites_298","bayareabites_10139","bayareabites_1314","bayareabites_2396","bayareabites_245","bayareabites_10334"],"featImg":"bayareabites_41693","label":"bayareabites"},"bayareabites_21842":{"type":"posts","id":"bayareabites_21842","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21842","score":null,"sort":[1295530235000]},"guestAuthors":[],"slug":"low-fat-steel-cut-oat-muffins-with-cherry-jam-inside","title":"Low-fat Steel-Cut Oat Muffins with Cherry Jam Inside","publishDate":1295530235,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cherry-jam-oat-muffins500.jpg\" alt=\"Cherry Jam Steel-Cut Oat muffins\" title=\"Cherry Jam Steel-Cut Oat muffins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21858\">\u003c/p>\n\u003cp>With the December holidays behind me, I'm trying to be a little more heart healthy. This doesn't mean I'm dieting -- as I'm a miserable failure at all diets. Tell me I can't eat butter and I'll day dream incessantly about buttered toast. No, in my world, being healthier means trying to eat more whole grains and vegetables, which usually isn't a problem as I love both.\u003c/p>\n\u003cp>So to start off my new year, I vowed to make and eat more steel-cut oats. Steel-cut oats are the actual oat grain buds (or groats) that have been cut into two or three pieces by steel blades. Unlike their flat rolled oat cousins, they plump up when you cook them, much like rice or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">wheat berries\u003c/a>. And although they can take 30-40 minutes to cook, the earthy nutty flavors and satisfying chewy texture are worth the wait. But waiting a half hour or more for your breakfast to cook can cramp your weekday morning routine. This is why I try to \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">make a large batch of steel-cut oats on the weekend\u003c/a>. You can also purchase precooked steel-cut oats at Trader Joe's (in the freezer section).\u003c/p>\n\u003cp>So what do you do with the oats once they're cooked? Eating them with brown sugar or honey plus a handful of nuts and/or dried fruit is a great and simple breakfast. If you're avoiding sugar, just use cooked apples or pears, which add deep fruity undertones. But if you want something really special, try baking with your precooked steel-cut oats. For years I've made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes and Strawberry Oat Squares\u003c/a>. This week, however, I tried something slightly different and loved it.\u003c/p>\n\u003cp>In the mood for something a little lighter and airier, I decided to make steel-cut oat muffins. Much like my oatcakes and oat squares, I started with a base of steel-cut oats, flour and butter. Yet unlike those baked treats, I used a little less butter and instead added in some buttermilk (which is naturally lowfat) for added tangy flavor and to moisten things up a bit. For a burst of sweetness, I nestled some cherry jam into each muffin (being sure to include at least one cherry in each). Hot out of the oven, the muffins smelled and tasted a bit like cherry pie. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if you're looking for a heart-healthy breakfast that tastes like an indulgence, or simply another way to use your leftover steel cut oats, try some jammy oat muffins. Served warm, they are the ultimate morning treat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> these muffins taste best when warm, so be sure to either eat them all soon after baking, or just reheat in the microwave the next day.\u003cbr>\n\u003cstrong>\u003cbr>\nLow-fat Steel-Cut Oat Muffins with Cherry Jam Inside\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 dozen muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup flour\u003cbr>\n½ cup bran or oat flour\u003cbr>\n½ tsp ground cinnamon\u003cbr>\n1 cup cooked steel cut oats\u003cbr>\n1 egg\u003cbr>\n¼ cup brown or regular sugar\u003cbr>\n4 Tbsp cold butter cut into small pieces\u003cbr>\n½ tsp salt\u003cbr>\n1/2 cup buttermilk\u003cbr>\n½ cup cherry jam (or another fruit preserve)\u003cbr>\n½ cup dried cherries (optional)\u003cbr>\n¼ cup slivered or chopped almonds (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. In a large bowl, mix flour, bran or oat flour, cinnamon, sugar and salt.\u003c/p>\n\u003cp>3. Cut in your butter (you can do this in a food processor, with a pastry cutter, or just squeeze the butter between your fingers and into the flour until you have something resembling small floury butter pebbles).\u003c/p>\n\u003cp>4. Mix in your steel-cut oat (do not do this in the food processor) with either a wooden spoon or using your fingers, mixing until fully incorporated.\u003c/p>\n\u003cp>5. In a separate bowl, beat your egg into your buttermilk and then add to the flour and oat mixture, stirring until combined. If adding dried cherries and nuts, mix in now.\u003c/p>\n\u003cp>6. In a prepared muffin pan (either sprayed with oil or with muffin liners inserted) divide your batter evenly for 12 muffins.\u003c/p>\n\u003cp>7. Using a teaspoon, indent a hole into the middle of each muffin and then spoon in about 1 tsp of jam plus at least one or two cherries.\u003c/p>\n\u003cp>8. Set in the oven and bake for 20 minutes or until you can insert a toothpick and it comes out clean.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Serve warm and enjoy.\u003c/p>\n\n","blocks":[],"excerpt":"In the mood for something a little lighter and airier, I decided to make steel-cut oat muffins. Much like my oatcakes and oat squares, I started with a base of steel-cut oats, flour and butter. Yet unlike those baked treats, I used a little less butter and instead added in some buttermilk (which is naturally lowfat) for added tangy flavor and to moisten things up a bit. For a burst of sweetness, I nestled some cherry jam into each muffin (being sure to include at least one cherry in each). Hot out of the oven, the muffins smelled and tasted a bit like cherry pie. ","status":"publish","parent":0,"modified":1295531595,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":744},"headData":{"title":"Low-fat Steel-Cut Oat Muffins with Cherry Jam Inside | KQED","description":"In the mood for something a little lighter and airier, I decided to make steel-cut oat muffins. Much like my oatcakes and oat squares, I started with a base of steel-cut oats, flour and butter. Yet unlike those baked treats, I used a little less butter and instead added in some buttermilk (which is naturally lowfat) for added tangy flavor and to moisten things up a bit. For a burst of sweetness, I nestled some cherry jam into each muffin (being sure to include at least one cherry in each). Hot out of the oven, the muffins smelled and tasted a bit like cherry pie. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Low-fat Steel-Cut Oat Muffins with Cherry Jam Inside","datePublished":"2011-01-20T13:30:35.000Z","dateModified":"2011-01-20T13:53:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21842 http://blogs.kqed.org/bayareabites/?p=21842","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/20/low-fat-steel-cut-oat-muffins-with-cherry-jam-inside/","disqusTitle":"Low-fat Steel-Cut Oat Muffins with Cherry Jam Inside","path":"/bayareabites/21842/low-fat-steel-cut-oat-muffins-with-cherry-jam-inside","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cherry-jam-oat-muffins500.jpg\" alt=\"Cherry Jam Steel-Cut Oat muffins\" title=\"Cherry Jam Steel-Cut Oat muffins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21858\">\u003c/p>\n\u003cp>With the December holidays behind me, I'm trying to be a little more heart healthy. This doesn't mean I'm dieting -- as I'm a miserable failure at all diets. Tell me I can't eat butter and I'll day dream incessantly about buttered toast. No, in my world, being healthier means trying to eat more whole grains and vegetables, which usually isn't a problem as I love both.\u003c/p>\n\u003cp>So to start off my new year, I vowed to make and eat more steel-cut oats. Steel-cut oats are the actual oat grain buds (or groats) that have been cut into two or three pieces by steel blades. Unlike their flat rolled oat cousins, they plump up when you cook them, much like rice or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">wheat berries\u003c/a>. And although they can take 30-40 minutes to cook, the earthy nutty flavors and satisfying chewy texture are worth the wait. But waiting a half hour or more for your breakfast to cook can cramp your weekday morning routine. This is why I try to \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">make a large batch of steel-cut oats on the weekend\u003c/a>. You can also purchase precooked steel-cut oats at Trader Joe's (in the freezer section).\u003c/p>\n\u003cp>So what do you do with the oats once they're cooked? Eating them with brown sugar or honey plus a handful of nuts and/or dried fruit is a great and simple breakfast. If you're avoiding sugar, just use cooked apples or pears, which add deep fruity undertones. But if you want something really special, try baking with your precooked steel-cut oats. For years I've made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes and Strawberry Oat Squares\u003c/a>. This week, however, I tried something slightly different and loved it.\u003c/p>\n\u003cp>In the mood for something a little lighter and airier, I decided to make steel-cut oat muffins. Much like my oatcakes and oat squares, I started with a base of steel-cut oats, flour and butter. Yet unlike those baked treats, I used a little less butter and instead added in some buttermilk (which is naturally lowfat) for added tangy flavor and to moisten things up a bit. For a burst of sweetness, I nestled some cherry jam into each muffin (being sure to include at least one cherry in each). Hot out of the oven, the muffins smelled and tasted a bit like cherry pie. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if you're looking for a heart-healthy breakfast that tastes like an indulgence, or simply another way to use your leftover steel cut oats, try some jammy oat muffins. Served warm, they are the ultimate morning treat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> these muffins taste best when warm, so be sure to either eat them all soon after baking, or just reheat in the microwave the next day.\u003cbr>\n\u003cstrong>\u003cbr>\nLow-fat Steel-Cut Oat Muffins with Cherry Jam Inside\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 dozen muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup flour\u003cbr>\n½ cup bran or oat flour\u003cbr>\n½ tsp ground cinnamon\u003cbr>\n1 cup cooked steel cut oats\u003cbr>\n1 egg\u003cbr>\n¼ cup brown or regular sugar\u003cbr>\n4 Tbsp cold butter cut into small pieces\u003cbr>\n½ tsp salt\u003cbr>\n1/2 cup buttermilk\u003cbr>\n½ cup cherry jam (or another fruit preserve)\u003cbr>\n½ cup dried cherries (optional)\u003cbr>\n¼ cup slivered or chopped almonds (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. In a large bowl, mix flour, bran or oat flour, cinnamon, sugar and salt.\u003c/p>\n\u003cp>3. Cut in your butter (you can do this in a food processor, with a pastry cutter, or just squeeze the butter between your fingers and into the flour until you have something resembling small floury butter pebbles).\u003c/p>\n\u003cp>4. Mix in your steel-cut oat (do not do this in the food processor) with either a wooden spoon or using your fingers, mixing until fully incorporated.\u003c/p>\n\u003cp>5. In a separate bowl, beat your egg into your buttermilk and then add to the flour and oat mixture, stirring until combined. If adding dried cherries and nuts, mix in now.\u003c/p>\n\u003cp>6. In a prepared muffin pan (either sprayed with oil or with muffin liners inserted) divide your batter evenly for 12 muffins.\u003c/p>\n\u003cp>7. Using a teaspoon, indent a hole into the middle of each muffin and then spoon in about 1 tsp of jam plus at least one or two cherries.\u003c/p>\n\u003cp>8. Set in the oven and bake for 20 minutes or until you can insert a toothpick and it comes out clean.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Serve warm and enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21842/low-fat-steel-cut-oat-muffins-with-cherry-jam-inside","authors":["5016"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1245","bayareabites_12"],"tags":["bayareabites_477","bayareabites_1314","bayareabites_2827","bayareabites_1455"],"label":"bayareabites"},"bayareabites_15099":{"type":"posts","id":"bayareabites_15099","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15099","score":null,"sort":[1279553557000]},"guestAuthors":[],"slug":"the-berry-bible-a-book-review","title":"The Berry Bible: A Book Review","publishDate":1279553557,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\" alt=\"The Berry Bible\" title=\"The Berry Bible\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-15104\">\u003c/a>\u003cbr>\nI received Janie Hibler's book, \u003ca href=\"http://www.amazon.com/Berry-Bible-Recipes-Cultivated-Berries/dp/1935597124/ref=sr_1_1?ie=UTF8&s=books&qid=1278259714&sr=1-1\">The Berry Bible\u003c/a>, in the mail recently. I was excited to check out a book that focused on preserving, putting up, baking and cooking with the dozens and dozens of different kinds of berries in the markets these days. Plus, Hibler's work is rock-solid. She's a contributing writer for Gourmet, Food and Wine and Bon Appetit and grew up in my neck of the woods (Arcata, CA) which immediately gives her a little clout in my book. \u003c/p>\n\u003cp>So I sat down with a glass of iced tea and started reading. To be fair, The Berry Bible isn't really a book that you'd sit down with a glass of iced tea and read from front to back. It's more of a reference with an A-Z Berry Enclyopedia that profiles berries and berrylike fruits--many of which I guarantee you've never heard of (mountain ash berry, anyone?). Then the book moves on to discuss Berry Basics, a section devoted to information such as freezing berries and making your own purees. Hibler raises the important point that so many berries are available year round now, but they're often not the best quality. She advises buying up good berries when they're in season or from the farmer's market and freezing them to preserve them throughout the year. The easiest way? Rinse, pour onto a baking sheet lined with a paper towel, pat dry, freeze on the sheet and then bag up in plastic bags or airtight containers. And then, of course, there are the 175 recipes spanning everything from spicy blackberry brandy to almond gooseberry cream pie. Many of the recipes are adapted from some of Hibler's favorites that she's gathered from friends, bakeries, and cookbooks spanning the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\" alt=\"Berries\" title=\"Berries\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15108\">\u003c/a>\u003cbr>\n\u003cem>Prepping for one of Hibler's recipes: Buttermilk Berry Muffins\u003c/em>\u003c/p>\n\u003cp>Hibler's obsession with berries began early. In the Introduction, she details growing up in Northern California and picking berries along the trails there. I can relate. I have vivid memories of wild berries growing in schoolyards, along major highways, and by the beach. I didn't realize how lucky we were. As a young adult, Hibler moved to Portland, OR where her love for berries turned more towards obsession. She made a point to learn all about the berries of the Pacific Northwest. She ran a cooking school and when visiting chefs would come to teach, she'd most look forward to some down time so she could drive them out to the berry fields. Her passion for cooking and baking with berries shines through each page, and the little tidbits of berry history and quotes about berries are usually endearing (some of the literary berry quotes start to feel a bit onerous at times). \u003c/p>\n\u003cp>For me, the highlight of the book is the Bread chapter. This is obviously because I'm much more of a baker than a cook. And I'm an occasional canner at best. But even for non-bakers, the Bread chapter is exciting in its variety and approach to baking with berries. From Dutch Pancakes with Cranberry Butter and Mrs. Roger's Bucket Dumpling to Ginger Scones with Lemon Blueberry Filling, Hibler includes old fashioned and contemporary recipes alike. I decided to try the Raspberry Buttermilk Biscuits. They're quick to put together and are a great way to use up leftover buttermilk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\" alt=\"Baking muffins\" title=\"Baking muffins\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-15105\">\u003c/a>\u003cbr>\n\u003cem>Muffins ready to go into the oven!\u003c/em>\u003c/p>\n\u003cp>I found them to be incredibly light and not too sweet--they're quite low on sugar; much of the sweetness comes from the berries themselves. They're a simple muffin without any complex spice profiles or long list of ingredients, but they're beautifully studded with warm oozing berries and bits of oats. A pretty and healthy celebration of the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\" alt=\"buttermilk berry muffins\" title=\"buttermilk berry muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15107\">\u003c/a>\u003cbr>\n\u003cem>25 Minutes later...they're ready\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Berry Buttermilk Muffins\u003c/strong>\u003cbr>\n\u003cem>I adapted Jane's recipe by using 1/2 whole wheat flour and sprinkling oats on top. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes: 12 3-inch muffins or 9 jumbo muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\nGround cinnamon for sprinkling\u003cbr>\n1/2 cups sugar, plus sugar for sprinkling\u003cbr>\noats for sprinkling\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp. coarse salt\u003cbr>\n6 Tbsp. cold unsalted butter\u003cbr>\n1 large egg\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 pint (1 cup) frozen raspberries, blueberries, and/or blackberries\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 F. Grease a muffin tin.\u003cbr>\n2. Sift together 1 3/4 cups of the flour, the sugar, salt, and baking powder. Cut in the butter with 2 knives or a pastry blender.\u003cbr>\n3. In a small bowl, whisk together the egg and buttermilk and pour into the dry ingredients. Stir together until just combined. It will be lumpy.\u003cbr>\n4. Toss the berries in the remaining 1/4 cup flour and fold very gently into the batter. Fill the muffin cup to the top and sprinkle generously with sugar, cinnamon, and oats.\u003cbr>\n5. Bake for 20-25 minutes or until a knife comes out clean. Serve warm. \u003c/p>\n\n","blocks":[],"excerpt":"A review of Jane Hibler's new book, The Berry Bible, and an irresistible recipe for Berry Buttermilk Muffins.","status":"publish","parent":0,"modified":1279553557,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":844},"headData":{"title":"The Berry Bible: A Book Review | KQED","description":"A review of Jane Hibler's new book, The Berry Bible, and an irresistible recipe for Berry Buttermilk Muffins.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Berry Bible: A Book Review","datePublished":"2010-07-19T15:32:37.000Z","dateModified":"2010-07-19T15:32:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15099 http://blogs.kqed.org/bayareabites/?p=15099","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/19/the-berry-bible-a-book-review/","disqusTitle":"The Berry Bible: A Book Review","path":"/bayareabites/15099/the-berry-bible-a-book-review","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/book1.jpg\" alt=\"The Berry Bible\" title=\"The Berry Bible\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-15104\">\u003c/a>\u003cbr>\nI received Janie Hibler's book, \u003ca href=\"http://www.amazon.com/Berry-Bible-Recipes-Cultivated-Berries/dp/1935597124/ref=sr_1_1?ie=UTF8&s=books&qid=1278259714&sr=1-1\">The Berry Bible\u003c/a>, in the mail recently. I was excited to check out a book that focused on preserving, putting up, baking and cooking with the dozens and dozens of different kinds of berries in the markets these days. Plus, Hibler's work is rock-solid. She's a contributing writer for Gourmet, Food and Wine and Bon Appetit and grew up in my neck of the woods (Arcata, CA) which immediately gives her a little clout in my book. \u003c/p>\n\u003cp>So I sat down with a glass of iced tea and started reading. To be fair, The Berry Bible isn't really a book that you'd sit down with a glass of iced tea and read from front to back. It's more of a reference with an A-Z Berry Enclyopedia that profiles berries and berrylike fruits--many of which I guarantee you've never heard of (mountain ash berry, anyone?). Then the book moves on to discuss Berry Basics, a section devoted to information such as freezing berries and making your own purees. Hibler raises the important point that so many berries are available year round now, but they're often not the best quality. She advises buying up good berries when they're in season or from the farmer's market and freezing them to preserve them throughout the year. The easiest way? Rinse, pour onto a baking sheet lined with a paper towel, pat dry, freeze on the sheet and then bag up in plastic bags or airtight containers. And then, of course, there are the 175 recipes spanning everything from spicy blackberry brandy to almond gooseberry cream pie. Many of the recipes are adapted from some of Hibler's favorites that she's gathered from friends, bakeries, and cookbooks spanning the country. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/berres.jpg\" alt=\"Berries\" title=\"Berries\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15108\">\u003c/a>\u003cbr>\n\u003cem>Prepping for one of Hibler's recipes: Buttermilk Berry Muffins\u003c/em>\u003c/p>\n\u003cp>Hibler's obsession with berries began early. In the Introduction, she details growing up in Northern California and picking berries along the trails there. I can relate. I have vivid memories of wild berries growing in schoolyards, along major highways, and by the beach. I didn't realize how lucky we were. As a young adult, Hibler moved to Portland, OR where her love for berries turned more towards obsession. She made a point to learn all about the berries of the Pacific Northwest. She ran a cooking school and when visiting chefs would come to teach, she'd most look forward to some down time so she could drive them out to the berry fields. Her passion for cooking and baking with berries shines through each page, and the little tidbits of berry history and quotes about berries are usually endearing (some of the literary berry quotes start to feel a bit onerous at times). \u003c/p>\n\u003cp>For me, the highlight of the book is the Bread chapter. This is obviously because I'm much more of a baker than a cook. And I'm an occasional canner at best. But even for non-bakers, the Bread chapter is exciting in its variety and approach to baking with berries. From Dutch Pancakes with Cranberry Butter and Mrs. Roger's Bucket Dumpling to Ginger Scones with Lemon Blueberry Filling, Hibler includes old fashioned and contemporary recipes alike. I decided to try the Raspberry Buttermilk Biscuits. They're quick to put together and are a great way to use up leftover buttermilk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/muffin-dough-.jpg\" alt=\"Baking muffins\" title=\"Baking muffins\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-15105\">\u003c/a>\u003cbr>\n\u003cem>Muffins ready to go into the oven!\u003c/em>\u003c/p>\n\u003cp>I found them to be incredibly light and not too sweet--they're quite low on sugar; much of the sweetness comes from the berries themselves. They're a simple muffin without any complex spice profiles or long list of ingredients, but they're beautifully studded with warm oozing berries and bits of oats. A pretty and healthy celebration of the season.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/done-muffins.jpg\" alt=\"buttermilk berry muffins\" title=\"buttermilk berry muffins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15107\">\u003c/a>\u003cbr>\n\u003cem>25 Minutes later...they're ready\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Berry Buttermilk Muffins\u003c/strong>\u003cbr>\n\u003cem>I adapted Jane's recipe by using 1/2 whole wheat flour and sprinkling oats on top. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes: 12 3-inch muffins or 9 jumbo muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>:\u003cbr>\nGround cinnamon for sprinkling\u003cbr>\n1/2 cups sugar, plus sugar for sprinkling\u003cbr>\noats for sprinkling\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1 cup whole wheat flour\u003cbr>\n1 tsp. coarse salt\u003cbr>\n6 Tbsp. cold unsalted butter\u003cbr>\n1 large egg\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 pint (1 cup) frozen raspberries, blueberries, and/or blackberries\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat the oven to 400 F. Grease a muffin tin.\u003cbr>\n2. Sift together 1 3/4 cups of the flour, the sugar, salt, and baking powder. Cut in the butter with 2 knives or a pastry blender.\u003cbr>\n3. In a small bowl, whisk together the egg and buttermilk and pour into the dry ingredients. Stir together until just combined. It will be lumpy.\u003cbr>\n4. Toss the berries in the remaining 1/4 cup flour and fold very gently into the batter. Fill the muffin cup to the top and sprinkle generously with sugar, cinnamon, and oats.\u003cbr>\n5. Bake for 20-25 minutes or until a knife comes out clean. Serve warm. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15099/the-berry-bible-a-book-review","authors":["5072"],"categories":["bayareabites_1516","bayareabites_2254","bayareabites_588","bayareabites_12","bayareabites_10"],"tags":["bayareabites_1182","bayareabites_746","bayareabites_2210","bayareabites_1314"],"label":"bayareabites"},"bayareabites_8776":{"type":"posts","id":"bayareabites_8776","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8776","score":null,"sort":[1261234804000]},"guestAuthors":[],"slug":"sandbox-bakery","title":"Sandbox Bakery","publishDate":1261234804,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/IMG_5388.jpg\" alt=\"Sandbox Bakery\" title=\"Sandbox Bakery\" width=\"450\" height=\"288\" class=\"alignnone size-full wp-image-9143\">\u003cbr>\nBernalites sure eat well there up on the hill. Dawdling along a rolling 8-block strip of commerce, you could go from \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a> killer Cuban sandwich (and impressive local/sustainable meat selection) to \u003ca href=\"http://www.mokisushi.com\">Moki's\u003c/a> sushi or \u003ca href=\"http://www.vinorossosf.com\">Vino Rosso's\u003c/a> salume. Or you could nibble Peruvian bolitas de yuca at \u003ca href=\"http://www.piqueos.com\">Piqueo's\u003c/a> or momo at \u003ca href=\"http://www.littlenepalsf.com\">Little Nepal\u003c/a>, then finish up with ice cream at \u003ca href=\"http://www.maggiemudd.com\">Maggie Mudd\u003c/a> (including non-dairy versions made with soy or coconut milk). There's coffee and bagels at Martha's, eggs and toast at Moonshine, iced tea and wraps on the shady back deck at Progressive Grounds. \u003c/p>\n\u003cp>All good, but where, where were our Paris-perfect pains au chocolat? Our savory swirls of fluffy bread filled with miso, scallion, and sesame seeds? The Ritual Roasters coffee painstakingly dripped cup by cup? We Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. (As well as no patience for schlepping down to the Mission to make our antsy toddlers wait in that endless \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> line.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_10.jpg\" alt=\"sandbox coissant\" title=\"sandbox coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9153\">\u003c/p>\n\u003cp>Which makes the arrival of \u003ca href=\"http://www.sandboxbakerysf.com\">Sandbox Bakery\u003c/a>, after months of window-peering, a reason for rejoicing up here. \u003ca href=\"http://chowhound.chow.com/topics/634903\">Chowhound buzz\u003c/a> promised a summer opening; permit processes being what they are, the bakery opened on Cortland on December 7. Charcoal-walled without, white-tiled within, the bakery is sleek, almost a little stark for now, with no seating. But all the better to focus on the pastries, arranged in a glass-fronted case facing the whooshing automatic doors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_7.jpg\" alt=\"sandbox almond coissant\" title=\"sandbox almond coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9152\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Prices, for now, are very reasonable: croissants $2 to $2.50, scones $2, filled buns $2.25 to $3, cookies .75 cents, muffins $2. Warm pastries come out of the oven in waves. Longing for something flaky and croissant-ish mid-morning, we were sorry to see only rolls, muffins, and scones on offer. But no worries: a few minutes later, owner/pastry chef Mutsumi Takehara emerged from the back with a platter of oven-hot raisin swirls and sweet cheese croissants.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_17.jpg\" alt=\"sandbox scone\" title=\"sandbox scone\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9154\">\u003c/p>\n\u003cp>It's worth hanging around for these; the raisin swirl we tried was ethereally light and barely sweet, shards of a dream that disappeared like snowflakes. A strawberry scone was more earthbound but still light and easy to crumble into mouthfuls, and well larded with sweet fruit. \u003c/p>\n\u003cp>Beyond croissants, scones, and muffins, Takehara's workhorse is a light, eggy yeast dough, like an airy challah, that she uses to make her version of kashi-pan, the filled buns popular in Japanese bakeries. On the savory side, the dough is rounded into a fat doughnut shape and filled with corn kernels and a splash of creamy bechamel, creating a perfect accompaniment to tomato soup. (You'll have to make your own soup, though, since Sandbox does only pastries for now.) It's braided around an unexpected but rewarding (for you savory-breakfast types) smear of miso and sesame. It's flattened and topped with a tangy, bittersweet gloss of yuzu marmalade. \u003c/p>\n\u003cp>Takehara has the deft touch of a pro, one who's happy to being doing her own thing at last after years of working around town. Her impressive pastry resume includes stints at La Farine, Chez Panisse, Rubicon, and, for the past 10 years, Slanted Door. These are pastries of delicacy and light, subtle rather than sweet. And for all you groggy new parents starting the day at dawn (they don't call this Maternal Hill for nothing), Sandbox opens at 6am on weekdays, 7am on Saturdays. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sandboxbakerysf.com/\">Sandbox Bakery\u003c/a>, 833 Cortland Ave., San Francisco, CA. (415) 642-8580. Mon-Fri, 6am-3pm; Sat 7am-3pm.\u003c/em>\u003cbr>\nFollow on Twitter: \u003ca href=\"http://twitter.com/SandboxBakery\">@SandboxBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos copyright Sandbox Bakery\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"We Bernal Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. And happily, Sandbox Bakery has arrived to sate all our pain au chocolat, strawberry scone and kashi-pan desires. ","status":"publish","parent":0,"modified":1261316950,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":617},"headData":{"title":"Sandbox Bakery | KQED","description":"We Bernal Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. And happily, Sandbox Bakery has arrived to sate all our pain au chocolat, strawberry scone and kashi-pan desires. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sandbox Bakery","datePublished":"2009-12-19T15:00:04.000Z","dateModified":"2009-12-20T13:49:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"8776 http://blogs.kqed.org/bayareabites/?p=8776","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/","disqusTitle":"Sandbox Bakery","path":"/bayareabites/8776/sandbox-bakery","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/IMG_5388.jpg\" alt=\"Sandbox Bakery\" title=\"Sandbox Bakery\" width=\"450\" height=\"288\" class=\"alignnone size-full wp-image-9143\">\u003cbr>\nBernalites sure eat well there up on the hill. Dawdling along a rolling 8-block strip of commerce, you could go from \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a> killer Cuban sandwich (and impressive local/sustainable meat selection) to \u003ca href=\"http://www.mokisushi.com\">Moki's\u003c/a> sushi or \u003ca href=\"http://www.vinorossosf.com\">Vino Rosso's\u003c/a> salume. Or you could nibble Peruvian bolitas de yuca at \u003ca href=\"http://www.piqueos.com\">Piqueo's\u003c/a> or momo at \u003ca href=\"http://www.littlenepalsf.com\">Little Nepal\u003c/a>, then finish up with ice cream at \u003ca href=\"http://www.maggiemudd.com\">Maggie Mudd\u003c/a> (including non-dairy versions made with soy or coconut milk). There's coffee and bagels at Martha's, eggs and toast at Moonshine, iced tea and wraps on the shady back deck at Progressive Grounds. \u003c/p>\n\u003cp>All good, but where, where were our Paris-perfect pains au chocolat? Our savory swirls of fluffy bread filled with miso, scallion, and sesame seeds? The Ritual Roasters coffee painstakingly dripped cup by cup? We Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. (As well as no patience for schlepping down to the Mission to make our antsy toddlers wait in that endless \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> line.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_10.jpg\" alt=\"sandbox coissant\" title=\"sandbox coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9153\">\u003c/p>\n\u003cp>Which makes the arrival of \u003ca href=\"http://www.sandboxbakerysf.com\">Sandbox Bakery\u003c/a>, after months of window-peering, a reason for rejoicing up here. \u003ca href=\"http://chowhound.chow.com/topics/634903\">Chowhound buzz\u003c/a> promised a summer opening; permit processes being what they are, the bakery opened on Cortland on December 7. Charcoal-walled without, white-tiled within, the bakery is sleek, almost a little stark for now, with no seating. But all the better to focus on the pastries, arranged in a glass-fronted case facing the whooshing automatic doors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_7.jpg\" alt=\"sandbox almond coissant\" title=\"sandbox almond coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9152\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prices, for now, are very reasonable: croissants $2 to $2.50, scones $2, filled buns $2.25 to $3, cookies .75 cents, muffins $2. Warm pastries come out of the oven in waves. Longing for something flaky and croissant-ish mid-morning, we were sorry to see only rolls, muffins, and scones on offer. But no worries: a few minutes later, owner/pastry chef Mutsumi Takehara emerged from the back with a platter of oven-hot raisin swirls and sweet cheese croissants.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_17.jpg\" alt=\"sandbox scone\" title=\"sandbox scone\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9154\">\u003c/p>\n\u003cp>It's worth hanging around for these; the raisin swirl we tried was ethereally light and barely sweet, shards of a dream that disappeared like snowflakes. A strawberry scone was more earthbound but still light and easy to crumble into mouthfuls, and well larded with sweet fruit. \u003c/p>\n\u003cp>Beyond croissants, scones, and muffins, Takehara's workhorse is a light, eggy yeast dough, like an airy challah, that she uses to make her version of kashi-pan, the filled buns popular in Japanese bakeries. On the savory side, the dough is rounded into a fat doughnut shape and filled with corn kernels and a splash of creamy bechamel, creating a perfect accompaniment to tomato soup. (You'll have to make your own soup, though, since Sandbox does only pastries for now.) It's braided around an unexpected but rewarding (for you savory-breakfast types) smear of miso and sesame. It's flattened and topped with a tangy, bittersweet gloss of yuzu marmalade. \u003c/p>\n\u003cp>Takehara has the deft touch of a pro, one who's happy to being doing her own thing at last after years of working around town. Her impressive pastry resume includes stints at La Farine, Chez Panisse, Rubicon, and, for the past 10 years, Slanted Door. These are pastries of delicacy and light, subtle rather than sweet. And for all you groggy new parents starting the day at dawn (they don't call this Maternal Hill for nothing), Sandbox opens at 6am on weekdays, 7am on Saturdays. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sandboxbakerysf.com/\">Sandbox Bakery\u003c/a>, 833 Cortland Ave., San Francisco, CA. (415) 642-8580. Mon-Fri, 6am-3pm; Sat 7am-3pm.\u003c/em>\u003cbr>\nFollow on Twitter: \u003ca href=\"http://twitter.com/SandboxBakery\">@SandboxBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos copyright Sandbox Bakery\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8776/sandbox-bakery","authors":["5038"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_1903","bayareabites_833","bayareabites_3145","bayareabites_1314","bayareabites_3015","bayareabites_3143","bayareabites_3144"],"label":"bayareabites"},"bayareabites_1379":{"type":"posts","id":"bayareabites_1379","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1379","score":null,"sort":[1219508617000]},"guestAuthors":[],"slug":"fresh-blueberry-muffins","title":"Fresh Blueberry Muffins","publishDate":1219508617,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/muffins.jpg\" alt=\"blueberry muffins\" align=\"left\">When I was growing up, Happy Days was my favorite show on TV. In addition to thinking The Fonz was the coolest and Potsie was funny, I loved when Richie Cunningham would sing “I found my thrill, on blueberry hill…” Whenever he would start to croon, I would day dream about walking on a big hill full of blueberries, picking fruit and eating all along the way. I was a kid and so didn’t realize the Fats Domino song was being played to show that Ritchie was feeling “frisky.” All I knew was that I desperately wanted to live near a blueberry hill. \u003c/p>\n\u003cp>When I see blueberries, I still sometimes hum Mr. Domino’s song. I’ve been doing this a lot lately as we are now in the height of blueberry season. In addition to stuffing those plump, round, bluish-purple balls of juicy delight into tarts and pies, I have been making fresh blueberry muffins for breakfast. \u003c/p>\n\u003cp>Although you can easily use frozen blueberries for muffins, there’s no reason to do that now, when berries are fresh, in season, and moderately inexpensive. Frozen berries are for the winter, when you have to pay little buckets of gold for a half pint of fresh ones. Plus, fresh berries exude bursts of sweetness that are unmatched by their frozen cousins.\u003c/p>\n\u003cp>Although I sometimes like streusel toppings, when I have the luxury of fresh seasonal blueberries, I don’t want to overshadow the berry flavor with a thick lid of butter and sugar. Crowning each muffin with just a sprinkle of brown sugar is a more simple and straightforward way to get the crunchy muffin top I want, while still highlighting all that blueberry goodness inside.\u003c/p>\n\u003cp>Here’s my recipe for fresh blueberry muffins. It’s fast and easy enough that you can whip it up in the morning for breakfast. It’s also a great way to enjoy blueberries in the height of the season. I imagine Mrs. Cunningham served these to Ritchie all the time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/muffins-milk.jpg\" alt=\"blueberry muffins and milk\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Blueberry Muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 medium muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups all-purpose flour\u003cbr>\n2 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1/4 tsp baking soda\u003cbr>\n2 eggs\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup sour cream\u003cbr>\n1/2 cup vegetable oil\u003cbr>\n2 Tbsp milk\u003cbr>\n1 cup fresh blueberries\u003cbr>\n1/4 cup brown sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tOil your muffin pan or set in paper muffin liners.\u003cbr>\n3.\tIn a large bowl, mix the flour, baking powder, salt and baking soda.\u003cbr>\n4.\tIn a separate bowl, beat the sugar into the eggs and mix in the sour cream, vegetable oil and milk.\u003cbr>\n5.\tAdd in the blueberries.\u003cbr>\n6.\tIncorporate the dry mixture into the wet ingredients and gently stir, being sure not to over mix the flour.\u003cbr>\n7.\tDivide the batter into the muffin pan. I like to spoon out the batter using an ice cream scoop.\u003cbr>\n8.\tSprinkle brown sugar on top of each muffin.\u003cbr>\n9.\tBake at 350 degrees for 15 - 20 minutes (depending on whether or not you have a convection oven and how hot your oven runs).\u003cbr>\n10.\tWhen you can cleanly run a toothpick through the middle muffin, pull them out and left them cool for few minutes before diving in.\u003c/p>\n\n","blocks":[],"excerpt":"Although you can easily use frozen blueberries for muffins, there's no reason to do that now, when berries are fresh, in season, and moderately inexpensive. Frozen berries are for the winter, when you have to pay little buckets of gold for a half pint of fresh ones. Plus, fresh berries exude bursts of sweetness that are unmatched by their frozen cousins.","status":"publish","parent":0,"modified":1219680304,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":564},"headData":{"title":"Fresh Blueberry Muffins | KQED","description":"Although you can easily use frozen blueberries for muffins, there's no reason to do that now, when berries are fresh, in season, and moderately inexpensive. Frozen berries are for the winter, when you have to pay little buckets of gold for a half pint of fresh ones. Plus, fresh berries exude bursts of sweetness that are unmatched by their frozen cousins.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh Blueberry Muffins","datePublished":"2008-08-23T16:23:37.000Z","dateModified":"2008-08-25T16:05:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1379 http://blogs.kqed.org/bayareabites/2008/08/23/fresh-blueberry-muffins/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/08/23/fresh-blueberry-muffins/","disqusTitle":"Fresh Blueberry Muffins","path":"/bayareabites/1379/fresh-blueberry-muffins","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/muffins.jpg\" alt=\"blueberry muffins\" align=\"left\">When I was growing up, Happy Days was my favorite show on TV. In addition to thinking The Fonz was the coolest and Potsie was funny, I loved when Richie Cunningham would sing “I found my thrill, on blueberry hill…” Whenever he would start to croon, I would day dream about walking on a big hill full of blueberries, picking fruit and eating all along the way. I was a kid and so didn’t realize the Fats Domino song was being played to show that Ritchie was feeling “frisky.” All I knew was that I desperately wanted to live near a blueberry hill. \u003c/p>\n\u003cp>When I see blueberries, I still sometimes hum Mr. Domino’s song. I’ve been doing this a lot lately as we are now in the height of blueberry season. In addition to stuffing those plump, round, bluish-purple balls of juicy delight into tarts and pies, I have been making fresh blueberry muffins for breakfast. \u003c/p>\n\u003cp>Although you can easily use frozen blueberries for muffins, there’s no reason to do that now, when berries are fresh, in season, and moderately inexpensive. Frozen berries are for the winter, when you have to pay little buckets of gold for a half pint of fresh ones. Plus, fresh berries exude bursts of sweetness that are unmatched by their frozen cousins.\u003c/p>\n\u003cp>Although I sometimes like streusel toppings, when I have the luxury of fresh seasonal blueberries, I don’t want to overshadow the berry flavor with a thick lid of butter and sugar. Crowning each muffin with just a sprinkle of brown sugar is a more simple and straightforward way to get the crunchy muffin top I want, while still highlighting all that blueberry goodness inside.\u003c/p>\n\u003cp>Here’s my recipe for fresh blueberry muffins. It’s fast and easy enough that you can whip it up in the morning for breakfast. It’s also a great way to enjoy blueberries in the height of the season. I imagine Mrs. Cunningham served these to Ritchie all the time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/muffins-milk.jpg\" alt=\"blueberry muffins and milk\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Blueberry Muffins\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 medium muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups all-purpose flour\u003cbr>\n2 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\n1/4 tsp baking soda\u003cbr>\n2 eggs\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 cup sour cream\u003cbr>\n1/2 cup vegetable oil\u003cbr>\n2 Tbsp milk\u003cbr>\n1 cup fresh blueberries\u003cbr>\n1/4 cup brown sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tPreheat oven to 350 degrees.\u003cbr>\n2.\tOil your muffin pan or set in paper muffin liners.\u003cbr>\n3.\tIn a large bowl, mix the flour, baking powder, salt and baking soda.\u003cbr>\n4.\tIn a separate bowl, beat the sugar into the eggs and mix in the sour cream, vegetable oil and milk.\u003cbr>\n5.\tAdd in the blueberries.\u003cbr>\n6.\tIncorporate the dry mixture into the wet ingredients and gently stir, being sure not to over mix the flour.\u003cbr>\n7.\tDivide the batter into the muffin pan. I like to spoon out the batter using an ice cream scoop.\u003cbr>\n8.\tSprinkle brown sugar on top of each muffin.\u003cbr>\n9.\tBake at 350 degrees for 15 - 20 minutes (depending on whether or not you have a convection oven and how hot your oven runs).\u003cbr>\n10.\tWhen you can cleanly run a toothpick through the middle muffin, pull them out and left them cool for few minutes before diving in.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1379/fresh-blueberry-muffins","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_1313","bayareabites_1314"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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