Wednesday, July 4, 2012

Happy Independence Day!

It's a national holiday so I'm trying to do something to distinguish it from all my other days. I woke up so early the moon was still up. It was less than 75°F, so I rode my bike over to the ancestral home to take my mother some frozen calamondin juice. She and some of my nieces are making pie for a pot luck tonight. (It's like key lime, only orange flavor.) Mama made me a cup of coffee and then wandered off and my nieces were still asleep, so after I drank my coffee I rode back home to make celebratory muffins. To eat. All by myself. Because I'm independent and that's how I roll.
4th of July Muffins for One (makes 6) 
Dry ingredients:
1 c All Purpose flour (120 grams)
4 Tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup fresh blueberries
1/4 cup dried cranberries 
Wet ingredients:
Half an egg (figure it out)
2 Tbsp calamondin juice
2 Tbsp vegetable oil
1/3 cup milk 
Whisk together the flour, sugar, baking powder and salt, then toss the berries in the mix and stir to coat.  
In a separate bowl whisk together the egg, oil, milk, and calamondin juice.
Gently and thoroughly mix the wet ingredients into the dry ingredients.

Divide the batter into 6 muffin cups.

Bake at 375°F for 20 minutes or until they're brown and smell done. Remove from muffin cups immediately and cool on a rack.

I don't have a range. I do all my baking in this
toaster oven on my front porch. This is my
view from the top step by my door. Very handy
design. Thanks, Oster.

I figure these are patriotic because blueberries and cranberries are native to North America, and they're red and blue. Calamondins come from the Philippines, which is symbolic of America being all up in everybody's business all the time. I usually make these with just cranberries and a few tablespoons of chopped up calamondin peel that I candied last winter. I'm running out of the peel though.

Since it's probably uncommon to have a stash of frozen calamondin juice extracted last fall these could be made with orange juice. Cut the sugar back to 2 or 3 tablespoons. (I converted this from an orange/cranberry recipe and jacked up the sugar because calamondins are so sour.)

I've tried putting the sugar in with the wet ingredients but I couldn't tell any difference. Accidentally using baking SODA instead of powder though, that makes a BIG difference. I should probably add a bit of baking soda to this recipe to counteract the acidity of my calamondin juice. They might rise higher.

I have all day to eat 6 of these.

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