Orange Berry Muffins

I did think while it was summer holidays I won't be able to take pictures of the baking and dishes I make. But have to say I did manage to click some delicious food pics which I am so proud of, even if I myself say that :-)

There are lots of dishes I want to post here but so little time.

Here blueberries are seasonal, ok I will re phrase it, they are cheaper when it is this time of the year. It is available whole year around but in smaller packs and atleast triple the prize, so I only buy them when it is in full season.

I do love them and they do say it is one of the super food.

In our place it is opposite, Shyama likes them in bakes etc....but she is like there is not that much taste in them when you eat it fresh.

Recipe from Baking by Dorie Greenspan.

Grated Zest and Juice of one orange

About 3/4 cup of butter milk

2 large eggs

3 tablespoon honey

1 stick (8 tablespoon) unsalted butter melted and cooled

1/3 cup sugar

2 cups of all purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup bluberry - fresh, preferbly or frozen ( not thawed)

Decorating sugar for topping (optional)

Getting ready:Line a muffin pan with paper cups.

Center a rack in the oven and preheat the oven to 400 degrees F.

Pour the orange juice in a large glass measuring cup or bowl and pour in enough butter milk to make 1 cup. Whisk in the egg, honey and melted butter.

In a large bowl , rub the sugar and the zest together with your fingertips untill the sugar is moist and the fragrance of the orange strong.

Add the flour, baking powder, baking soda and salt.Por the liquid ingridients over the dry ingridients and with the whisk or rubber spatula, gently but quickly stir to blend.Don't worry about beeing thorough, the batter will be lumpy and bubbly, and that is just the way it should be.Stir in the bluberris. Divide the batter evenly among the muffin cups.Bake for 22 to 25 minutes.If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes.When fully baked the tops of the muffins, will be golden and springy to the touch.Tranfer the pan to a rack and cool for 5 minutes before carfully removing each muffin from the mould.