I’ve been buying the giant bag of spinach and the humongous clam of blueberries at Costco. I see the massive quantity of food as a challenge, and I get a little obsessed with using every last leaf and berry. Mike told me the other day that he couldn’t remember the last meal we ate that didn’t have either spinach or blueberries in it. I told him that he should be glad that I didn’t buy a giant bag of Cheetos or extra-large jar of sauerkraut instead because he’d be stuck eating those every meal.
Anyway, in my quest to get to the bottom of the clam, I found a recipe for delicious blueberry muffins that deserves sharing. As a kid who grew up on the boxed version (which is still pretty good despite being loaded with trans fats and other weird ingredients), I was shocked to learn how easy it is to make muffins from scratch. It always amazes me that the p.r. guys manage to convince us that stuff is so complicated to make that we need someone else to do it for us, when in actuality, with just four steps, this homemade version is just as simple as the box recipe!
So, here’s the recipe. I double the strudel topping and keep the leftover in the freezer so that I don’t have to make it every time. I also use buttermilk instead of regular milk, which I make by stirring in a teaspoon or so of lemon juice or white vinegar to the milk and letting it sit for five minutes.
In other news on the baking front: My good friend Melissa has recently turned me on to making bagels from scratch. It’s a fun lazy Sunday activity because it requires a lot of time but not too much labor, as long as you have a kitchenaid mixer. I can’t think of a better excuse to hang around the house in your pajamas for a couple extra hours than hot, fresh bagels. Here’s a great article from Slate about pantry staples that are easier to make at home instead of buy (never buy a box of croutons again!) where she found the recipe and a direct link to the bagel page. I like adding cinnamon and raisins to my bagels, and of course blueberries.