Wednesday, July 4, 2012

Red, White, & Blue Muffins {Happy Independence Day!}

So.  Spring and especially Summer around these parts has been particularly hot and uncomfortable.  Scorching, really.  It's no secret.  The weather reports mock us with 20% chances of rain all week long.  And then it never happens.

Grass everywhere is yellow and crispy.  People with pools are keeping cool a bit easier.  Hoses, kiddie pools, and slip-n-slide's  can be seen in action at any given time of the day...dawn to dusk...down any street in town.

Air conditioners are pumping full-blast only to be keeping houses at bareable temperatures.  We had a crazy wind storm along with the only 5 minutes of rain we've had all summer (or so it seems) a few days ago, and I've heard that some are still without power.  That's a dangerous situation right now.
I've been trying to figure out if the statewide burn bans are going to put a damper on the Independence Day fireworks or not.  I can't really seem to get a straight answer.  Some things I read say the ban is in effect and should be followed.  Other things say use your judgement...use caution.  I'm thinking that only the major displays which are shot over concrete or large bodies of water will be as scheduled.  But really, it's hard telling.

So, in the midst of these strange days, I will pack up a cooler full of water, light snacks, plenty of ice, and these red, white, and blue muffins.  And we will head towards the water in search of fireworks.

Happy Independence Day, USA.  Stay safe, stay hydrated, and enjoy your day!


Red, White, and Blue Muffins

by Heather Schmitt-González
Prep Time: 10-15 minutes
Cook Time: 20-25 minutes
Keywords: bake bread snack breakfast vegetarian blueberries strawberries July 4th American

Ingredients (12 muffins)
  • 1½ c. unbleached all-purpose flour
  • ⅔ c. superfine sugar
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 eggs, room temp.
  • ½ c. coconut oil
  • ¼ c. whole milk
  • ⅔ c. chopped, fresh strawberries
  • ½ c. fresh blueberries
  • ¼ c. + 2 Tbs. white chocolate chips
Instructions
Preheat oven to 375° F. Grease a muffin tin (or line w/ muffin papers).

Combine flour, sugar, baking soda, and salt in a large mixing bowl. Push dry ingredients to one side of the bowl.

Add eggs, oil, and milk to "empty" side of bowl and beat together lightly. Mix the dry and the wet ingredients together until just combined.

Fold in the strawberries, blueberries, and white chocolate chips.

Divide batter evenly among prepared muffin tins. Bake in preheated oven for 20-25 minutes, or until a toothpick comes out clean.

Remove to a wire rack and let sit for 5 minutes before turning muffins out to finish cooling. Enjoy!

inspired by/adapted from Taste of Home Baking
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