I was going to write, but as is too often the case lately, the words wouldn’t come. Instead of wallowing in depression, I decided to do something positive… bake blueberry sour cream lemon muffins and prepare a big pot of New England clam chowder… because, it was 28 deg. this fine morning.
New England Clam Chowder:
3 medium to large red skin onions, peeled and chopped to 1/2″ dice
1/2 large white onion, finely chopped
4-6 slices of thick bacon, chopped fine
2 cans of chopped clams with juice
1/2-3/4 pint of light cream or half ‘n half
salt, pepper, ground thyme, ground nutmeg
Cook potatoes in 2 cups of salted water until fork tender. Fry the bacon pieces until crispy. Add the onion and saute until translucent.
To the potatoes in water, add the clams plus juice and the onion/bacon mix. Add seasonings to taste. Simmer on low for 10 minutes.
I usually prepare this base early in the day so the flavors have a chance to blend. When it’s time to reheat, I add the light cream and adjust seasonings.
Lemon Blueberry Sour Cream Muffins with Cranberries
2 cups flour
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup melted butter
1 1/4 cup sour cream
1 tsp vanilla extract
2 tsp lemon zest
1/4 cup lemon juice
1 cup frozen or fresh blueberries + small handful of dried cranberries (optional)
Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin; set aside.
In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
In a separate bowl, stir together melted butter, sour cream, vanilla, egg, lemon zest and lemon juice. Add to dry ingredients and stir until just incorporated. Fold in blueberries and cranberries (if desired).
Spoon batter into prepared muffin tin.
Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.
I goofed and set the oven to 350 deg so the actual cook time was closer to 25 minutes. I also assumed the 12-cup muffin tin was for the medium sized muffins. I was wrong, or maybe it’s because I was generous with the cranberries, the sour cream and the lemon juice. I had to break out the jumbo muffin tin to accommodate the extra batter. Never fear, it was all good.
If you use frozen blueberries, before adding them to the batter, toss them with 1 tbsp of flour – it helps to keep them from “bleeding” into the batter.
Bon appetit, peace and good tidings to all!