Blueberry muffins but I like chocolate muffins better
Partridgeberry Muffins - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making Partridgeberry Muffins, with guest Pam Parsons MHA. These delicious partridgeberries were picked over by the lighthouse in beautiful Port-De-Grave NL, last fall 2018. See recipe below
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PARTRIDGEBERRY MUFFINS
Ingredients:
2 cups, flour and ½ cup flour to toss together partridgeberries.
1 cup, sugar or less
2 large, eggs
2 tsp, baking powder
½ tsp, sea salt
1 tsp, vanilla
1 cup, butter or margarine room temperature
1 cup, evaporated milk or 2% fresh milk
1 cup, fresh or frozen partridgeberries
Method:
Preheat oven to 400°F; bake time 25 minutes; prep time; 15 minutes; .
In a large bowl mix together butter, sugar until fluffy, continue mixing together until batter is fluffy.
Crack eggs in separate bowl, then add two eggs to evaporated milk, mix together.
Sift together 1½ cups flour, sea salt, and baking powder fold in vanilla, milk and eggs into butter and sugar mixture until fluffy.
In a small bowl add your partridgeberries and ½ cup flour toss together until all berries are coated with flour, then fold them into your batter.
Pre-grease your muffin pans or put liners in them, scoop equal amounts of batter in each one, about ¾ of then way until batter is all used.
Place in 400°F oven, bake for 25 minutes or until golden brown, depending on your oven..
Baking Tips:
After baked place on a rack to cool, cover with cloth for 5 minutes then remove cloth and sift icing sugar powder over top of them or topping of choice.
Double sift flour for cake like texture.
Thank you to our guest MHA Pam Parsons for joining us on the episode of Bonita's Kitchen, plus sharing up and coming events for our surrounding communities.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Blueberry Streusel Muffins | req. by Byron Chandler
A sweet viewer request is up for tonight. Byron Chandler requested blueberry muffins, and I decided to add a bit of streusel topping to make them extra sweet. You can use fresh, canned or frozen blueberries, just mix them carefully at the end or they’ll turn your batter grey. Delicious for this hot and stormy weather!
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Blueberry Streusel Muffins
Topping
¼ cup, 30g, all-purpose flour
¼ cup, 61g, packed brown sugar
2 tablespoons, 29g, cold butter
¼ teaspoon ground cinnamon
Add all ingredients to a small bowl. Using a pastry knife or two forks, cut in the butter until the mixture is crumbly. Set aside.
Muffins
2 cups, 240g, all purpose flour
¾ cup, 180ml, whole milk
½ cup, 116g, sugar
¼ cup, 90ml, canola oil
1 large egg, 50g
2 teaspoons, 9g, baking powder
1 tablespoon, 9g, chopped lemon zest
½ teaspoon kosher salt
1 cup fresh or frozen blueberries
Preheat oven to 400°F, 200°C, gas mark 6. In a large mixing bowl, combine egg, oil, sugar and milk. Using an hand mixer, mix until thoroughly combined. Add the salt, baking powder and lemon zest and mix completely. Add the flour and mix until just combined; the batter will be lumpy. Carefully fold in the blueberries using a rubber spatula. Line a muffin tin with baking cups. Using a #20 disher, divide the batter evenly. Top with the streusel topping and bake for 20-25 minutes. Remove muffins from the pan immediately and allow to cool completely.
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Blueberry Cobbler - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Blueberry Cobbler, made with freshly picked blueberries and so much more.
SEE RECIPE BELOW!
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Ingredients:
Prep time: 20 minutes/ Baking time 40 minutes/ Pre-heat oven 350°F
Blueberry Filling:
3 to 3½ Cups, blueberries ( fresh or frozen)
1 Cup, white sugar
1 tsp, lemon juice
Pinch lemon zest
1 Tbsp, flour
In small bowl toss together blueberries, sugar, lemon juice and zest, flour.
Then spread all your blueberry mixture in a pre-greased 8 inch square pan or 9 inch round pie pan.
If you are using frozen berries let thaw and remove the liquid before adding the dry ingredients.
Cobbler Batter:
2 Cups, flour
1 Cup, butter or margarine or less
½ Cup, white sugar
2 large, eggs
2 tsp, baking powder
1 tsp, vanilla
Pinch sea salt
½ Cup, evaporated milk, heavy cream, or 2 % milk
In a medium bowl cream together butter, sugar and vanilla, egg, cream, continue mixing everything together.
Sift in flour, baking powder, and salt into mixture continue mixing until all combined.
Then spread all your batter smoothing over the blueberries or in scoops.
Place in a pre-heated 350°F oven for 40 to 45 minutes depending on your oven or until golden brown.
When baked remove from oven cover with a place of foil wrap let set for about 15 to 20 minutes then serve with whipped cream or ice cream.
BAKING TIPS:
If you are using frozen blueberries let thaw and remove some of the liquid, or let rest after you bake it to thicken the blueberry juice.
When making batter use room temperature butter or part melted for easy mixing.
Use a cookie sheet under pan when baking so the blueberries don’t spell in oven.
Crack eggs in small bowl and beat before adding to mixture.
I apologize in advance if any of this video is not clear or if i'm missing any of the ingredients, please follow this recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
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