How you doin’? Pre-coronavirus, we’ve had a couple of pretty-great county fairs in Southern California—Los Angeles and Orange County. They are fried food paradises—Twinkies, ice cream, bacon and such. After all, county fairs have been leaders in the art of creative deep-frying foods and snacks that are sometimes weird, monstrous and WONDROUS.  

I thought I had seen it all until I went to the Texas State Fair—the largest state fair in the country. They hold an annual competition for the most innovative, different, and strange deep-fried foods. A quick sampling of what you can find in Dallas might include: FRIED—Bubble Gum, Butter Balls, Beer, Peanut Butter Banana Cheeseburgers, Coke, Bacon, Jelly Belly Jelly Beans, Cadbury Crème Eggs, Pizza, Kool-Aid, French Fry Coated Hot Dogs, Pecan Pie, Lattes, PB&J, Salsa, Pop Tarts, Margaritas, Club Salad, S'mores, Pumpkin Pie, Pineapple Upside Down Cake, Deep Fried Cheesecake, Oreo Cookies, Fried Jambalaya and Fried Bacon Cinnamon Rolls. Really! And, the list grows each year.
 
So, why not something with chocolate and peanut butter?  I froze a dozen Reese’s Thin Peanut Butter Cups. Then I battered them with a special batter and quickly deep-fried them, dusted them with a little powdered sugar and had a magic ooey-gooey, p’nutty-buttery bomb. Boom!
 
Freeze time:  At least 2 hours or, better yet, overnight
Prep time:  15 minutes
Fry time:  3 minutes a round or until golden brown
Yield:  12 peanut butter bombs
 
Ingredients
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
1 large egg
1/4 cup cornflakes cereal, broken, but not completely crushed
12 Reese’s Thin Peanut Butter Cups, frozen
1-quart vegetable oil for frying
1/4 cup confectioner’s sugar, for dusting
 
Directions

1. Combine the flour, baking powder and salt in a medium bowl.
2. Whisk together the milk, corn flakes and egg.
3. Pour 2-inches of oil in a heavy bottom pot or Dutch oven and heat to between 350°F.
4. Dip and coat 3 peanut butter cups at a time in the batter and drop in the hot oil.  Fry until golden brown on bottom and then flip over.
5. When the second side is golden remove from oil and drain on a paper-towel lined plate.
6. Dust with the confectioners' sugar and eat while they are still warm and gooey.

 
ChefSecret:  
No doubt, some of the bombs will melt and ooze out into the oil and the oil will get very messy.  To minimize this, freeze the peanut butter cups for a couple of hours or, better yet overnight.  Only pull 3 frozen cups out of the freezer at a time when you’re ready to coat them in batter and fry them.
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Covid-19 Quip of the Day: “Things are getting weird. It’s like being 16 all over again… gas is dirt cheap and I’m grounded.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Snack #CountyFair #CountyFairFoods #FairFoods #Dessert #TexasStateFair #ReesesPeanutButterCups #NationalPeanutBoard #NPB #PeanutButter #Chocolate #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                            ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? This week’s blogs are a celebration of County Fair Food no matter where you live. There is nothing better than munching your way through the fairgrounds. Unfortunately, the Los Angeles County Fair has been cancelled this year—sob, sob, weep, weep—I am shedding real tears. I don’t think they even closed the fair during World War II. This is a real tragedy. But alas, why should this be any different from other events that have closed? Schools are closed, graduations were cancelled, weddings postponed… you can’t even get a haircut! But taking away my sin-a-mon buns is the real sin… more or less the last straw for me.
 
Whenever I go to the fair, I always start at the beginning. There is one particular stand that makes humongous cinnamon buns that look as big as flying saucers.  We like to develop recipes that bring us back to happier times and back together. This is just one of those great midway recipes that match the giant cinnamon buns for the county fairs across this fine land.
 
Read all instructions completely before beginning. Make sure to measure all ingredients and have them at your side before you start mixing.
 
Prep time:  40 minutes
Proof time:  1 hour + 1 hour or overnight
Bake time:  30 to 35 minutes
Yield: 12 large cinnamon buns
 
Ingredients
For the cinnamon bun dough
1/4 cup warm water (no warmer than 110⁰F)
1 package active dry yeast (7 grams)
1 teaspoon granulated sugar
1/4 cup granulated sugar
4 cups all-purpose flour
1 teaspoon kosher salt
1/4-pound unsalted butter, chilled (1 stick)
3 large egg yolks
1 cup whole milk
1/3 cup unsalted butter, chilled
1/3 cup granulated sugar
2 tablespoons cinnamon
1/3 cup light or dark brown sugar
Butter (to grease the baking pans—2 cake rounds or 1 rectangle)
 
For the powdered sugar icing
2 cups powdered sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
3 to 4 tablespoons milk or half & half
 
Directions
To make the cinnamon buns

1. In a small bowl, sprinkle the yeast over the warm water and stir.
2. Add 1 teaspoon of sugar and stir. Allow the yeast to dissolve for 5 minutes.
3. Stir together 1/4 cup of sugar, the flour and salt.
4. Cut the stick of butter into small pieces and add to the flour. Mix until there are coarse little lumps of butter throughout.
5. In a separate bowl, combine the yeast mixture, egg yolks and milk. Beat until blended.
6. Add the milk mixture to the flour mixture. Knead until a smooth dough forms.
7. Cover with plastic wrap and allow to ferment until dough has doubled in size; about 1 hour.
8. Butter your baking pans, both bottom and sides… either two 9” cake rounds or one 9” x 13” rectangle.
9. Punch down dough and knead for two minutes to pop all the air bubbles. Allow dough to rest for 10 minutes.
10. Divide dough in half and roll out each ball to a 10 x 12-inch rectangle.
11. Cut remaining 1/3 cup of butter into 1/4-inch cubes and place evenly on each piece of rolled out dough.
12. Sprinkle half of the granulated sugar, cinnamon and brown sugar over the first dough rectangle.  Reserve the remaining granulated sugar, cinnamon and brown sugar for the second one.
13. Roll the dough up. With a think sharp knife, cut into 1”-1-1/2” slices.
14. Place the slices of dough in the baking pan, cut side down, leaving space between the buns to allow for rising.
15. Repeat steps 12-14 with the second dough rectangle.
16. In a warm draft-free place, allow the dough to rise in the baking pan(s) until doubled (about 1 hour or you can let the dough rest overnight in the refrigerator) (see the ChefSecret below).
17. Preheat an oven to 350ºF. If you have refrigerated the dough overnight, allow it to come to room temperature before putting it into the pre-heated oven (about 2 hours).
18. Bake the buns for 30 to 35 minutes.
19. Allow to cool for 5 minutes before turning out of the pans

To make the powder sugar icing

1. In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
2. Drizzle the cinnamon buns with powdered sugar icing. Serve and enjoy!

ChefSecret:

• Allowing the dough to proof a little longer overnight will develop more flavor in the dough.
• If you have refrigerated the dough overnight, remember to pull the pan(s) from the refrigerator and allow the dough to come to room temperature before baking. If the dough is cold when put into the oven, the rolls will only be baked on the outside but will be doughy and under-baked on the inside.

 
Covid-19 Quip of the Day: Do you remember when you were a little kid and all your underwear had the days of the week on them. Those would be helpful right now.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.

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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading,

#Baking #CinnamonBuns #CountyFair  #CountyFairWeek #FairFoods #Breakfast #Brunch #Dessert #Snack #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                           ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? It’s coming on the end of summer and it’s time to cool off a bit with a bowl of chocolate sorbet and berries.
 
What is a sorbet? Sorbet is typically a fruit ice made with water, sugar, and fruit purée. It is the perfect showcase for chocolate, as well. You'd never guess this rich, creamy, frozen dessert is dairy-free (not to be confused with American sherbet that may be made with traces of dairy). Chocolate sorbet is a dessert every cook should have in their recipe file. It is easy (time consuming, when you add the time for freezing) to prepare and irresistibly creamy. But most of all, it’s extremely versatile because it pairs beautifully with almost any fresh summer fruit.
 
It is believed that sorbets originated in ancient Persia. Originally, sorbets were made from dried fruit and flowers mixed with sugar—lemons, roses and violets were favorites (not chocolate because they hadn’t brought cocoa back from the new world yet). As early as 1670, Café Procope opened in Paris and began selling sorbets.
                                                               Bittersweet Chocolate Sorbet
Prep time:  30 minutes
Cook time:  15 minutes
Chill time:  1 to 6 hours
Freeze time:  20 minutes
Yield:  4 servings
 
Ingredients
2 cups water
1/2 cup granulated sugar
1/2 cup honey or corn syrup
3 ounces bittersweet chocolate, chopped
2/3 cup Dutch-processed (alkalized) unsweetened cocoa powder (I prefer Guittard Dark Cocoa)
1-1/2 teaspoons pure vanilla extract
 
Garnish: 2 cups fresh berries (if using strawberries, hull and quarter) fresh mint
Optional accompaniments: Angel food or pound cake.
 
Directions

1. Combine water, sugar and honey or corn syrup in a heavy-bottomed, medium saucepan. Whisk to combine and bring to boil on medium-high heat, stirring frequently. When sugar dissolves, remove from heat and add chopped chocolate; whisk until chocolate melts and mixture is smooth.
2. Place cocoa in sieve and shake to sift into medium bowl. Whisk in chocolate-sugar mixture a little at a time.
3. Whisk in vanilla extract.
4. Cool to room temperature. Cover with plastic wrap, pressing the wrap onto surface of chocolate mixture. Chill (in the refrigerator) at least 1 hour or up to 6 hours.
5. Whisk the mixture and process in ice cream machine according to manufacturer’s instructions.
6. Transfer to a plastic bowl with a lid; cover surface with plastic wrap. Cover container with lid and freeze to harden for several hours.
7. Place in refrigerator for 15 minutes before serving for easier scooping.
8. Scoop into small bowls and spoon berries around the edge of the scoop.
9. Serve and savor!

ChefSecret: 

• Dutched cocoa power is just the opposite of natural cocoa—it is heavily alkalized (processed) which makes it so dark. The darker the cocoa the less intense the chocolate flavor. That’s why, in this recipe, it is enriched with 3-ounces of bitter-sweet chocolate.
• When buying berries for making sorbets, select those that are brightly colored, ripe—without soft spots, discoloration or mold. Refrigerate, dry and unwashed, on a shallow pan lined with paper towels. Rinse briefly with cold water just before use.

Covid-19 Quip of the Day: "If I had only known in March it would be my last time in a restaurant, I would have ordered dessert.”
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Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to ed@perspectives-la.com. You can also find these blog posts at https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #Sorbet #Chocolate #ChocolateSorbet #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                               ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? Two of my favorite desserts in the world are doughnuts (if you consider a doughnut a dessert—I think of it more as a morning life-starter) and custard-filled éclairs. The one thing these two pastries have in common is the chocolate coating.

Around here, we fondly refer to that donut shop chocolate glaze as cheap and crappy chocolate. To tell you the truth, as the ChocolateDoctor from Choclatique, I am not ashamed to say, “I love it.” There is something about the flavor and texture of this inexpensive coating that works for me every time and sometimes I really crave it.
 
Éclairs are time consuming to make. First, you have to make the choux-pastry dough. Bake it, scoop it, fill it and finally prep the chocolate and dress it. My Éclairs Bars recipe is much easier to make and perfect for a large party.
 
Prep time:  15 minutes
Bake time:  20 minutes
Cool time:  4 hours
Yield:  24 servings
 
Ingredients
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2 boxes (3.4 oz each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
3 cups cold half-and-half
1-1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
 
Directions

1. Heat oven to 375°F. Spray bottom only of 13x9-inch pan with food release cooking spray.
2. Unroll crescent dough, press into the bottom of the pan. Bake 12 to 14 minutes or until golden brown and baked through. Remove from oven to cooling rack; cool 20 minutes.
3. In a medium bowl, beat dry pudding mix and half-and-half with whisk about 2 minutes or until thick. Spread over cooled bar base.
4. In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on HIGH 1 minute; stir. Microwave 30 seconds longer; stir until smooth. Carefully spread mixture on top of pudding layer. Refrigerate about 4 hours or until cooled completely.
5. When ready to serve, using a sharp knife and up-and-down sawing motion for cleaner cuts, cut into 6 rows by 4 rows. Store covered in refrigerator.

ChefSecret: If you want a crisp, more éclair like pastry, you can substitute the crescent dough with 1 sheet of Pepperidge Farms puff pastry following the direction on the package.

Covid-19 Quip of the Day: “I never thought the comment ‘I would never touch her with a 6-foot pole’ would become a national policy, but here we are!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America.  Thanks for reading.

#Baking #EclairBars #Dessert #Snack #Doughnuts #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                             ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? When I lived in Dallas there was this neat little food outlet in one of the malls that just sold muffins. I used to go there once a week and pick up a half dozen of their great muffins and have them for breakfast throughout the week. I thought this was the start of a new national franchise chain and then, POOF, it was gone.
 
I won’t be coy… I love muffins! There are so many wonderful flavors and textures—savory and sweet—you can eat them every day. This includes the addition of different toppings and different inclusions (chocolate chips, blueberries, etc.).
 
When developing our chocolate muffin mix for Choclatique our R&D team was baking muffins by the hundreds daily. We knew a lot before we started, but I must confess everyday was a new learning experience. 
 
Why muffins? Well for starters they are very easy to make and bake—it can be one of the first baking lessons you can share with your children. Muffins are very portable—toss them in Ziploc bag or wrap them in food film. Because they can be baked in a paper muffin cup you can throw them in a lunch bag or and maybe even backpack— depending on what else is in there—without crushing them.  
 
Why are muffins so easy to make? There are relatively few ingredients, you don’t need an electric mixer, and you really don’t even need a muffin tin—you can bake muffins in a muffin cup (made out of paper with the foil liner divider). You can bake mini-muffins or giant muffins with the same recipes—just a little longer or shorter bake time. In other words, muffins are very forgiving.
 
What are some of the best ChefSecrets for baking beautiful muffins?

• Do not over mix the muffin batter. Generally, you just mix to combine the ingredients together.
• Have all the ingredients ready to go. Fold them with a wooden spoon until just combined—some lumps and streaks are okay.
• The easiest way to make sure your muffins don’t stick is to give them a heavy spritz of food release including the flat top part of the pan where the muffin tops sometime overlap. 
• Some muffin recipes (even boxed mixes) call for using oil instead of butter--DON’T DO IT! By using oil you’re missing out on the great buttery taste. You can also use a combination of butter and unsweetened applesauce if you’re cutting down on calories.
• Make your muffins moister so they last a little longer by adding an extra egg or by using a little more fruit filling. Don't add too much fruit or your muffins will be soggy.
• Keep your particulates in the middle of the muffins by dredging them in a little flour before adding them in. This will keep them from sinking to the bottom of the muffin cup. This is also a great way to keep blueberries from blue streaking the batter or creating an all-over blue muffin.
• Making great crumb topping is easy when your butter is right consistency—not too cold or melted. As with the batter, don’t over mix the crumb ingredients. Use two knives, a pastry cutter or your fingers. It is supposed to be a crumb topping, not a second batter. Test it… if you can squeeze it in your hand and have it hold together, you got it right. And remember, don’t add too much topping to your muffins or you may get that sinking feeling.
• If you love filled muffins you can achieve the best results by adding the filling before baking—fill the muffin cups part way with muffin batter, add the filling and then put another scoop of the batter on top. You can also fully bake the muffins and after they cool, cut a cone out of the top of the muffin and add filling using a pastry bag.

• If making extra-large muffins, reduce the heat a bit and increase the bake time by 10 minutes or so longer. If you’re baking mini-muffins, you’ll only need about a 15 minute bake time. You should check them often to make sure you don’t over-bake them.

 
                          The Chocolate Doctor’s Chocolate Corn Muffins
 
Our top bakers test recipes all day long to add to our blog. While in the elevator going down to the car I asked, “Have either of you ever heard of Chocolate Corn Muffins?” I got a couple of wrinkled noses and a look of “Are you crazy?” Then they said, “Well, why not?” So here for the first time anywhere is our version of Chocolate Corn Muffins. Why not?

Prep time: 10 minutes
Bake time: 12 to 15 minutes
Yield: 12 to 15 medium muffins
 
Ingredients
1 cup all-purpose flour, sifted
1 cup medium cornmeal
1/2 cup cocoa powder, sifted
1 cup granulated sugar
1-1/2 tablespoons baking powder
1 teaspoons salt
1-1/3 cups whole milk
2 teaspoon pure vanilla extract
1 tablespoon honey
1/2 stick unsalted butter, melted and cooled
3 ounces dark chocolate (64%+), chopped, melted and cooled
2 large eggs
1 cup dark chocolate chips
3 tablespoons crystalline sugar for topping.
 
Directions

1. Preheat the oven to 400° F.
2. Line 12 muffin cups with paper liners. Spray with food release.
3. In large bowl, whisk the flour, cornmeal, cocoa powder, sugar, baking powder and salt.
4. In a separate bowl, combine the milk, vanilla extract, honey, melted butter, chocolate and eggs. 
5. Pour the wet ingredients into the dry ingredients and, using a wooden spoon hand-stir until they are just blended. Do Not Over Mix.
6. Fold in the chocolate chips.
7. Scoop the batter into the paper liners, filling each one 3/4 full.
8. Evenly sprinkle the crystalline sugar over the tops of each muffin.
9. Bake for 12 to 15 minutes, until the tops are crisp and a cake tester comes out clean.
10. Cool slightly and remove from the pan.
11. Serve warm.

ChefSecrets:

• You can melt the butter and chocolate in the same bowl at the same time.
• Slather the muffins with butter (you can never have enough butter) and enjoy or cut in them half and turn these chocolate corn muffins into strawberry “corn” cakes piled high with plenty of whipped cream… like a strawberry short cake only much better.

 
                                          Basic Crumb-Topped Muffins
 
This is as basic a muffin recipe as you can find. It will become your go-to recipe every time.
 
Prep time:  20 minutes
Bake time:  20 to 24 minutes
Yield:  12 standard-size muffins
 
Ingredients

For the crumb topping
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
10 tablespoons (5 ounces) unsalted butter, room temperature
1-3/4 cups cake flour
 
For the muffins
Cooking spray and/or paper muffin liners
2-1/2 cups cake flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (6 ounces) unsalted butter, melted and cooled
2/3 cup buttermilk
2 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
1/4 cup powdered sugar (for dusting the baked muffins)
 
Directions

1. Arrange a rack in the middle of the oven and preheat to 350°F. 
2. Line a standard 12-well muffin tin with paper liners and coat with food release cooking spray; set aside.

To make the topping

1. Using a food processor or pastry cutter mix the granulated sugar, brown sugar, cinnamon and salt together in a medium bowl. Add in the butter until combined. Stir in the flour until the mixture just resembles wet sand; set aside.

To make the muffin batter

1. In a large bowl, sift the flour, sugar, baking powder, baking soda and salt together.
2. In a medium bowl, whisk the butter, buttermilk, eggs, egg yolks and vanilla together until combined.
3. Pour the wet ingredients into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps and streaks are okay.
4. Using a scoop, deposit the batter among the prepared muffin wells, filling each one 3/4 of the way full.  Divide the crumb topping among the muffin wells and gently press them into the batter.
5. Bake until the muffins are golden-brown and a cake tester inserted into the center of a muffin comes out clean, 20 to 24 minutes.
6. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
7. Dust the muffins with powdered sugar before serving.

Storage: The muffins will keep at in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months, then thawed at room temperature.
 
                                                  Honey-Bran Muffins
 
This is Honey-Bran Muffin is like the ones sold at Du-pars Bakery in the Los Angeles Farmer’s Market.
 
Prep Time:  15 minutes
Bake Time:  20 to 25 minutes
Cool time:  20 minutes
Yield:  2 Dozen
 
Ingredients:
 
For the glaze:
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
5 tablespoons honey, warm
3 tablespoons boiling water
 
For the muffins
3 cups raisins, dates, dried cherries or prunes, pureed in food processor (measured before processing)
1/2 cup honey, warm
1/3 cup vegetable oil
3 large eggs
2 cups buttermilk
1 cup wheat bran
3 cups all-purpose flour
3 teaspoons baking soda
2 teaspoon baking powder
1-1/2 teaspoons salt
 
Directions:

1. Preheat an oven to 375°F.

To make the glaze

1.  Cream the butter with the sugars until light and fluffy. 
2. Beat in honey and water.
3.  Using a brush, coat bottom and sides of muffin tins.

To make the muffins

1. Mix fruit, honey and oil until smooth. 
2. Beat in the eggs one at a time, then add the buttermilk and bran.
3. Sift the flour, baking soda, baking powder and salt together.
4. Add to wet mixture and lightly mix until just combined.
5. Fill muff tins 3/4 full. Bake for 20 to 25 minutes until springy to the touch.
6. Cool for 2 minutes then invert on rack to cool completely.

 
                                             Perfect Blueberry Muffins
 
Around this time every year I like to bake blueberry muffins. They have a high dome and a thick batter (more of a dough) and they’re pretty as a picture.
 
Prep time:  15 minutes
Bake time:  25 to 30 minutes (use a tester)
Cool time:  10 minutes, plus 15 minutes
 
Ingredients
5 tablespoons unsalted butter, cold is fine
1/2 cup granulated sugar
1 tablespoon finely grated lemon zest
3/4 cup plain unsweetened yogurt or sour cream
1 large egg
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1-1/4 to 1 1/2 cups blueberries, fresh or frozen (no need to defrost)
3 tablespoons turbinado sugar (sugar in the raw)
 
Directions

1. Preheat and oven to 375°F.
2. Line a muffin tin with 9 paper liners or spray each cup with a nonstick food release spray.
3. Melt butter in the bottom of a large bowl and whisk in the sugar, zest, yogurt (or sour cream) and egg until smooth.
4. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.
5. Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar for a perfect crunchy top at the end.
6. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (except for blueberry goo).
7. Let cool in pan for 10 minutes, then an additional 15 minutes on a rack after discharging from the pan.

ChefSecrets: 

• Dredge the blueberries in a couple of tablespoons of flour to prevent the berries from sinking to the bottom of the cups when baking. 
• These muffins are best to eat on the first day. We found if you them split them open run them under a broiler on day two with a pat of salted butter, it’s so good that you’re going to forever hope for more blueberry muffin leftovers.

 
Covid-19 Quip of the Day: “Keep in mind, even during a pandemic, no matter how much you eat, your earrings will still fit.”
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Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to ed@perspectives-la.com. You can also find past blog posts at https://www.perspectives-la.com/covid-19-survival-guide.

To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Baking #Muffins #BlueberryMuffins #BranMuffins #CrumbTopping #ChocolateCornMuffins #CornMuffins #Breakfast #Brunch #Dessert #Snack #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                           ©PERSPECTIVES/The Consulting Group, Inc. 2020