How To Cook Everything single-handedly gave us our crash course in fish cookery a few years ago when we first started to decommission our vegetarian status. And we love the weekly Minimalist feature the author does in the NY Times. But this muffin recipe requires some tweaking.
While attractive as all get-out, and look, they're smooching, I goofed and used baking soda instead of baking powder. I wondered why one would want the b soda flavor so present, muscling out the yummy fresh blueberries I felt lucky to bag this time of year. My mistake! And though I low-balled the 1/2 c of sugar, I was wanting for more sweetness, and moisture, in the final analysis. (But maybe those two things too were the result of my soda/powder mixup.)
3 T canola oil
2 c all-purpose flour
1/2 c sugar, or to taste
1/2 t salt
3 t baking powder
1 egg
1 c milk
1 c fresh blueberries
1/2 t fresh lemon zest
Preheat oven to 400. Grease muffin pan.
Mix together dry ingredients in a bowl. Beat together the egg, milk, and oil. Mae a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large wooden spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, and stopping as soon as all the dry ingredients are moistened.
Spoon the batter into the muffin tins. I got 7 huge muffins out this. Bake 20-30 minutes.
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