Summer Muffins

Hampton+Baking+Co.+classic+all+natural+cookies.jpg
muffinMondays2.jpg

Summer and muffins seem to go hand and hand; especially since blueberries are so plentiful right now and muffins bake fairly quickly with not much prep.

Tip: Did you know? Tossing blueberries with flour before adding them to the batter will keep them from sinking to the bottom of the muffin during baking. 

banana-nut-muf.jpg

Blueberry Nut Muffins

Makes 10-12 muffins

chefgeorgehirsch.com | George Hirsch Lifestyle

For the topping:

1/3 cup lite brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, walnuts or pecans, chopped into 1/4 inch pieces

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the muffin mix:

1/2 cup sweet butter, room temperature

2 cups all-purpose flour

1 Tablespoon flour for coating blueberries, plus greasing muffin cups

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries

1 cup pure cane granulated sugar

2 large eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/2 cup milk

Grease a regular size 12-cup muffin pan with butter and dust with flour, banging out excess flour; or use muffin cups liners.

Preheat oven to 375 degrees. 

In a medium bowl, whisk together flour, baking powder, and salt. 

In a separate bowl use a mixer to cream butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and orange zest to beaten eggs, then add eggs one at a time, mixing until eggs are absorbed. 

With the mixer on low speed, add flour mixture and milk in three stages, mixing until all are incorporated.  Do not over mix. 

Toss blueberries in a fine strainer with about one Tablespoon of flour to lightly coat. Using a rubber spatula, fold in 1 1/2 cups of the blueberries. With an ice cream scoop or large spoon, place batter into muffin cups filling each cup to three quarters full. Add remaining 1/2 cup of blueberries on top of the muffins and divide crumb topping over muffins. 

Bake about 25-30 minutes, until muffins are golden brown. Check muffins half way through and rotate if oven temperature is uneven. Test with a toothpick inserted into the center of a muffin and it should come out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.  

Remove from oven and allow muffins to cool in pan for 10 minutes, then remove muffins from pan.

Quantity:
Add to Cart

Got Shrub?

What is Shrub? The word Shrub comes from the Arabic word sharab, which literally means to drink. In the dictionary, Shrub is defined as an acid fruit drink.

Good Stuff Pick: Fruit shrubs are based on Colonial era recipes and are drink concentrates made with fresh fruit vinegars, organic unbleached cane sugar and spices. They can be mixed with sparkling water (1 part Shrub to 8 parts water) to make festive non-alcoholic drinks, also to flavor wine and champagne. Just as refreshing to serve for a brunch or a festive backyard BBQ, like my Fresh Squeezed Mimosa.

Today's refreshing beverage is perfect for a steamy hot day, like today. Cheers!

Agua Fresca Recipe.jpg

George's Berry Shrub Fiz

Makes 4 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1/3 cup fresh lime juice + 1 lime sliced thin

1 cup fresh strawberries, hulled

4 cups de-seeded watermelon + 1 cup of melon balls for garnish

2 Tablespoons turbinado sugar, variable depending on how sweet the berries are & how tart/ sweet you like it.

1/2 cup ice, shaved or cubes 

1/4 cup seltzer per glass + sprig of fresh mint

In a blender, blend the lime juice, watermelon, berries with juice, sugar, ice cubes until slushy. Serve in a tall glass filled with ice; pour 3/4 of a glass with fruit juice and top off with seltzer.

*To Spike: You can add 1/2 ounce of vodka, Or rum, Or tequila to each glass over the ice.

Quantity:
Add to Cart