November 30th, that means the last day of NaBloPoMo. And to be honest, I’m not sure how to feel about that. I actually got into a nice groove of posting everyday, it didn’t feel like a chore and I was able to post things in a nicely packaged (somewhat thematic) way rather than having that weekly post-explosion update full of random weekly happenings. Also I was able to blog a recipe each week, and hey – not that hard! Maybe I’ll keep that up. And add another post or two depending on my mood and what I’m excited about that particular week.
Then again: I spent a lot of time on the laptop, organizing and editing images. Even when prepping a quick post with just a few sentences and an image, I had to figure out an idea, then shoot and edit photos, then pull it all together… It is nice to know that after this evening, there is no obligation to be on the computer every single night. Instead we can spend those evenings baking cookies and making candies, or driving around looking at holiday lights, or taking Pete downtown to do some shopping and check out window displays, or watching those awesome Christmas specials while cuddled up on the couch under blankets… Yeah. I enjoyed NaBloPoMo, but won’t miss it in December. 🙂
Anyway, on to the last post. So: I bought this huge bag of tangerines at the grocery store last week. Tangerines, yay! Yum! And yum they were, but also a lot more seedy than I remember (making it time-consuming to prep for Peter to snack on). They sat (very prettily) in a bowl on the kitchen counter. Just sat there. For a long time. Finally I decided to just bake something out of them, as to not waste them – so we enjoyed fresh muffins with tangerines and blueberries. The tangerines really brightened up the batter, making the muffins sweet and summer-like, and the plump blueberries were a nice bonus. These muffins are perfect for a cold, late-autumn morning.
Tangerine Blueberry Muffins
(adapted from Dorie’s Baking: From My Home To Yours)
Grated zest and juice of about 6 tangerines
About 3/4 c. buttermilk
2 large eggs
3 Tbsp. honey
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 c. all-purpose flour
2 1/2 tsp. baking power
1/4 tsp. baking soda
1/4 tsp. salt
1 c. blueberries, fresh or frozen (not thawed)
Center a rack in the oven and preheat to 400F. Grease a regular 12-cup muffin pan with non-stick baking spray or line with paper liners. Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey, and melted butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough. The batter will be lumpy and bubbly. Stir in the blueberries, and divide the batter evenly among the muffin cups.
Bake for 20-25 minutes. If you want to top the muffins with turbinado sugar, sprinkle on after the muffins have baked for 10 minutes. When fully baked, the muffins will be golden and springy to the touch and a tester inserted into the center will come out clean. Allow to cool on a rack for 5 minutes before removing the muffins from the pan.