If you see my last entry, it was 78 yesterday. Today's high in Dallas is 33. Will someone please explain how I can cope with this nonsense?I made a special breakfast food for Sunday to celebrate my birthday, and it turned out they were actually cookies.
There has been some controversy for quite awhile about muffins for breakfast, that they are really cake. People that like cake and want to eat it early in the day developed the muffin as an excuse. It is sort of like when Sauvignon Blanc swarmed the market and vintners started calling it Fume Blanc to give the market variety and appeal. Or like when real authors write bodice-ripping novels under surnames. Anyhoo...
I got this recipe from Gourmet a few years ago when I had a subscription. It was in a December issue, and I just forgot to notate that it was the COOKIE issue. They looked like muffins, so I did 'em.
They actually ARE cookies. But, if anything goes for breakfast, these will work. They were supposed to be mini muffins, but I don't have a mini muffin tin. I made regular sized muffkies, and they took about the same time in the oven. These are very tasty and unusual cookies, which should wow a cookie-exchange crowd.
Blueberry Lemon Crumbles
(makes 24 mini, or 12 regular cookins)
1 c sliced almonds with skins
1 3/4 c all-purpose flour
1/2 c granulated sugar
1/2 c packed light brown sugar
2 t grated lemon zest
1/2 t cinnamon
1/2 t salt
1 1/2 sticks (3/4 c) butter, softened
2 egg yolks
1 t vanilla
2 t fresh lemon juice
1/3 c dried blueberries
1/2 c blueberry preserves
Preheat oven to 375. Toast almonds in one layer in shallow baking pan, stirring once, until golden, about 3-5 minutes. Cool completely in pan on rack. Leave oven on.
Pulse flour, sugars, 1 t zest, cinnamon and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Add yolks and vanilla and process until large clumps form.
Transfer 1 1/3 c of this packed dough to a bowl and stir in almonds. Some will break. This is your topping. Gather remaining dough in a ball.
Generously butter the muffin pan and start pressing at least 1 T dough in each muffin cup, bottom and sides. Chill about 15 minutes until firm.
In small bowl, combine blueberries, preserves, the other 1 t zest, and lemon juice. Spoon this into each muffin cup. Crumble the topping evenly on top.
Bake until topping is deep golden brown and filling is bubbling. Cool completely in pan on rack. Loosen edges by gently twisting the muffkie in the cup, or use a sharp knife or spatula. Store in an airtight container for up to one week.
Blueberry Lemon Crumbles
(makes 24 mini, or 12 regular cookins)
1 c sliced almonds with skins
1 3/4 c all-purpose flour
1/2 c granulated sugar
1/2 c packed light brown sugar
2 t grated lemon zest
1/2 t cinnamon
1/2 t salt
1 1/2 sticks (3/4 c) butter, softened
2 egg yolks
1 t vanilla
2 t fresh lemon juice
1/3 c dried blueberries
1/2 c blueberry preserves
Preheat oven to 375. Toast almonds in one layer in shallow baking pan, stirring once, until golden, about 3-5 minutes. Cool completely in pan on rack. Leave oven on.
Pulse flour, sugars, 1 t zest, cinnamon and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Add yolks and vanilla and process until large clumps form.
Transfer 1 1/3 c of this packed dough to a bowl and stir in almonds. Some will break. This is your topping. Gather remaining dough in a ball.
Generously butter the muffin pan and start pressing at least 1 T dough in each muffin cup, bottom and sides. Chill about 15 minutes until firm.
In small bowl, combine blueberries, preserves, the other 1 t zest, and lemon juice. Spoon this into each muffin cup. Crumble the topping evenly on top.
Bake until topping is deep golden brown and filling is bubbling. Cool completely in pan on rack. Loosen edges by gently twisting the muffkie in the cup, or use a sharp knife or spatula. Store in an airtight container for up to one week.
1 comment:
I didn't know it was your bday recently! Happy Anniversary of your Birth Day, KK!!!
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