Thursday, September 12, 2013

Breakfast for Dinner

I bought a 10 lb bag of russet potatoes so that I could feed my Life Group last week (I figured a potato bar would be easy enough for a group of 12).  Since I didn't have great plans for dinner that night (and I had a pint of blueberries in the fridge that I had been wanting to turn into muffins) I decided on making breakfast foods.

I found this great tutorial on making hash browns.

And a friend had sent me this recipe for blueberry muffins years ago that I finally decided to try.

  • Blueberry Muffins 3 cups minus 2 Tbsp flour 1 tsp baking soda 2 tsp baking powder heavy pinch of salt 1 cup sugar 1/2 cup vegetable oil 1 egg 1 generous cup plain yogurt (not low- or non-fat) 2 cups fresh blueberries 1 tsp vanilla extract
    Place blueberries in a colander and rinse them well. I then go through and pick off any of the little stems still intact. (side note: I bought the most beautiful blueberries at the grocery today, but there were just a few little stems. I know picking blueberries is tedious, so I'll give those blueberry pickers a break.) Set aside and let any excess water drip out.
    In large bowl, sift flour, baking soda, baking powder, and salt. Set aside.
    In another bowl, whisk together sugar, oil, vanilla, egg, and yogurt. Fold into the dry ingredients and stir just until comes together. Be careful not to overmix. Add the blueberries and carefully fold until evenly distributed. Be careful not to smash any of the blueberries. I hate when there are blue stained patches in my muffins.
    Spoon mixture into greased muffin pans. Sprinkle the tops with brown or turbinado sugar, if you want. Bake 20-25 minutes at 385 degrees. Makes 2 dozen.

Add some eggs scrambled with cheese and I had a delicious, filling meal!