A good friend of mine sent me this picture as we were emailing each other about cooking wizardry and creativity. It immediately locked into my heart, I’m not sure why. Finally today I got around to looking onto the “explodingdog” site, and there’s something about Sam’s work that I find so poignant, ridiculous, funny, sad and also happy. If that makes sense. You should check it out.
In the meantime, my current magical endeavor has been “keeping Maine alive” in our house. What that means is serving up culinary reminders of our summers in Maine while my husband, whose favorite place on Earth is Maine, slogs away at the last long and overbooked hours of his job before the summer break. For more info on our Maine trips, see here.
For Maine blueberry muffins, see below! These are based on Zoe Nathan Loeb’s (Huckleberry, Milo & Olive, Rustic Canyon) recipe for Blueberry Bran Muffins. They are maple-ey, almost sticky and pudding-like, not cakey at all. Be sure to buy good blueberries.
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/4 cup brown sugar, plus more for topping
1/2 teaspoon salt
1 large egg
1/4 cup maple syrup
1/4 cup honey
1/4 cup canola oil
1 cup all-purpose flour
1 cup wheat germ, lightly toasted
1 teaspoon baking soda
1 cup plain full-fat yogurt
2 cups blueberries
1) Preheat the oven to 350(F).
2) Place cupcake liners in a 12 cup muffin pan.
3) In a large bowl, whisk by hand the butter, brown sugar and salt. Add the egg and whisk to combine.
4) Add the maple syrup, honey and canola oil. Whisk until emulsified.
5) Add the flour, wheat germ, baking soda and yogurt. Whisk together just until combined.
6) Fill the muffin cups about three-quarters full. Top with lots of fresh berries. Crumble a little brown sugar on top of the fruit.
7) Bake in the oven until the cake springs back and the tops are golden brown (About 25 – 30 minutes).