Sunday, March 21, 2010

Better Butter Challenge

I recently bought a few types of butter I've never tried - European Style (Plugra), Irish (Kerrygold) and Icelandic (SMJOR) brands. Most have a higher fat content and less moisture, making richer and denser desserts. I will try these brands over the next couple of weeks in my candy, cookie and cake recipes. I’ll report back on my best butter recommendations.

Y~ squarebakery

Blueberry Oatmeal Muffins

Nothing beats a warm blueberry muffin straight from the oven. I made these muffins in a jif and only took 15 minutes to bake. Steel cut oatmeal yields a great texture, plus, juicy Michigan blueberries are present in each bite. Enjoy!

Y ~ squarebakery
What you'll need:
Preheat oven to 375 degrees
1 stick unsalted butter room temp
1 1/4 C sugar
2 eggs
1 tblsp vanilla
1/2 C milk
1 1/2 C flour
1/2 C steel cut oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1/2 C blueberries

1 tblsp butter
1/4 flour
1/4 brown sugar
1/4 granulated sugar
3 tblsp steel cut oatmeal

Cream butter, sugar, eggs and vanilla together on medium speed for a minute or so. Blend in milk and sifted dry ingredients. Fold in blueberries last. Scoop into prepared muffin pans lined with paper liners and sprinkle with topping mix. Bake for 14-16 minutes.