Monday, July 4, 2011

Blueberry Macadamia Nut Muffins

We have produce! We have peas and almost green beans from the garden!! YAY! My favorite time... picking the goods!

I cannot tell you how disappointing it is that we're moving in the middle of the summer & garden harvesting! Mom will have stop by the house every few days... & we'll have to drive back at least weekly to help pick our produce! :) About that time the tomatoes will probably be turning, and I won't be here! Waaahhh!!!! Haha, ok that's enough crying... I am excited to be moving too!! 

We bought the paint and picked out new furniture for our living room (since we'll use our couches now for the family room). We also picked out carpet for the living room and bedrooms. Unfortunately the carpet in the house now is pink, blue, and stained. :)

Ok, my pictures and recipe is from awhile ago. Mom helped host a bridal shower for Elise, who is marrying my cousin Tyler. So we got together for brunch, and here was our spread!

We had a variety of egg dishes, fruit, and muffins/pastries. The bottom tier was a Kringle brought by my aunt Kathy. It's a popular pastry around WI (I think she said it was Scandanavian or Swedish, I forget). But they come in lots of flavors... fruit flavors, or we had Turtle flavor! I brought French Puffs and tried out these Blueberry Macadamia Nut Muffins! Enjoy!!

  • 1/4 cup unsweetened coconut
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoon chopped macadamia nuts
  • 2 tablespoons canola oil , divided
  • 3/4 cup all-purpose flour
  • 1 cup whole-wheat pastry flour or whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup brown sugar 
  • 1 large egg
  • 1 large egg white
  • 3/4 cup nonfat buttermilk
  • 2 tablespoons butter , melted
  • 1/2 teaspoon coconut or vanilla extract
  • 1 1/2 cup fresh blueberries
  • 3 tablespoons chopped macadamia nuts 

  1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
  2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
  3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
  4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

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