So far, June has been a crazy month for me though the rest of the month promises to make by being fun. The “craziness” had nothing to do with food, wasn’t particularly of the earth shaking kind and was only of importance to me so I shan’t bore you all with it. Most of my cooking this month has been pretty routine stuff and I’ve had very little time or energy to get creative in the kitchen or with the camera.
In fact, on many days, our lunches and dinners have consisted of one dish meals that I have just unimaginatively thrown together with whatever I could lay my hands on when I opened my fridge or looked at my kitchen cupboards/ shelves. No one has complained so far, and I’m just happy that my family is putting up with what I have been dishing out (literally and figuratively) that I haven’t dared to ask for feedback!
This month has had its “highlights” including Harini’s visit with her family and my sister coming down for a short stay and both of them bringing me the kind of stuff that would more than gladden a food blogging photographer’s heart. My husband also very sportingly offered to take my present camera off my hands and replace that with a slightly more advanced version, so I really couldn’t ask for more.
I have been baking on and off, since the rains are here and its so much cooler these days. One of things I baked about 10 days back was some “Blueberry White Chocolate Muffins”. I know they are not exotic, unusual and perhaps quite an ordinary thing to bake. They are worth mentioning for 2 reasons. The first is just me as we don’t get blueberries here and they’re a bit of a novelty, though I understand they’re available in some of the fancy stores in Mumbai at exorbitantly high prices.
Madhuli** (a fellow food blogger and friend) recently sent me some blueberries, macadamia nuts and Nasik raisins so the blueberries were just calling out to be used. Also I had these really pretty cupcake liners Finlahad sent me which I have been hoarding for 4 months now!
The second reason is that these muffins are not just easy to make but so good, they just had to be blogged!
This recipe is one of the many in the book, 500 Breakfasts Brunch Dishes by Carol Beckerman. Sellers Publishing recently sent me a review copy of the book and I can assure the book has some excellent recipes some of which can be served not just for breakfast or brunch.
These muffins, for example, would make an excellent after school snack.
Now I am an absolute breakfast person and will never ever skip this meal no matter what. I might do without lunch or dinner but there’s no way I could start my day on an empty stomach.
The only thing is that, being Indian, our breakfasts tend be savoury rather than sweet except for the odd day when we have pancakes, French toast or something similar.
In our home, things like muffins, pastries and sandwiches are usually snacking material or tea time fare.
This book is one of the 500 Series of books which have become a favourite of mine. As can be expected from the books in this series, this one also has colour coded chapters, concisely written and easy to follow recipes with beautiful photographs accompanying each one.
This particular book opens with an Introduction that talks about the types of breakfasts eaten around the world, the ingredients commonly used in the book as well as techniques involved in making muffins, pancakes, crepes and bread. The recipes are divided into chapters on Drinks, Smoothies Yogurt; Cereals Breakfast Bars; Breads; Pastries Muffins; Eggs; Pancakes, Waffles French Toast; Big Plates; Sides Sandwiches.
Do you think you like the sound of Spiced Hot Coffee or a Rich Creamy Hot Chocolate on a cold morning, Pumpkin Swirl Bread, Parmesan Pine Nut Muffins, Chunky Monkey Pancakes, Almond Waffles With Apricot Sauce, Overnight Caramel Pecan French Toast, Kedgeree, Chilli Cheese breakfast Casserole, Wild Rice Cakes or Breakfast Burritos?
Then maybe this book is for you.
The book’s author, Carol Beckerman, is a freelance food write breakfast recipe developer. She used to run the kitchen for a traditional English pub, has catered large events and weekly neighborhood breakfast parties in the United States. She now chooses to cooks and bakes for local restaurants and has a site devoted to dairy-free cooking.
Here’s the recipe from the book for “Blueberry White Chocolate Muffins”. As the author says, “ The trick to making perfect muffins is to combine the wet ingredients from one bowl into the dry ingredients in another bowl as lightly and quickly as possible”
You might notice that the chocolate chips on my muffins are a bit browned. That’s because I left them in the oven for about 3 minutes longer than I should have. Any longer and they would have burnt! But this browning, luckily for me, lent my chocolate chips a really nice caramel-like taste.
Blueberry White Chocolate Muffins.