Tuesday, April 20, 2010

Berry Good

Several months ago my friend A lent me her cast iron skillet; one which she hardly used at all. I'm seriously in love with this skillet. I've used it so often for so many things that unless A explicitly asks for the skillet it is mine.

The first thing I baked in the skillet was a whole wheat-semolina bread. It was to die for. The recipe needs some fine tuning before it is ready for prime time (on this blog).

Meanwhile here is a muffin-cake that I recently baked. This is Vaishali's recipe for blueberry muffins baked in a skillet instead of a muffin pan. They take longer to bake than regular muffins but I think the results are absolutely worth the extra time.

We loved this muffin-cake. The grainy raw sugar added a nice crunch and the oats provided the nuttiness.

I had to make some minor changes to the original recipe because I did not have some of the ingredients (milk) on hand.
Here is the recipe with my modifications.
The original recipe is here.

Berry Muffins
(makes one large or 11 medium muffins)
1½ cups flour (I used a mixture of whole wheat, oat, and quinoa flours)
½ cup all purpose flour
¾ cup raw sugar
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
zest of 1 lemon
½ cup vegetable oil
¼ cup lemon juice
¾ cup water
1 tsp vanilla extract
1 - 1½ cups berries

Preheat the oven to 350F.
Mix all the dry ingredients together and set aside.
Mix all the wet ingredients and add to the dry ingredients.
Combine well.
Add in the berries.
Pour the batter in the skillet and bake for about 40 minutes or until a toothpick inserted into the center of the skillet comes out clean.
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