I believe I've shared in the past that I belong to a CSA (community supported agriculture) and get a weekly fresh box of locally farmed veggies/fruits from local Farmer Vicki of Genesis Growers here in Illinois.
I am really interested in seasonal local cooking. Any of you also local chefs? Let's exchange recipes! (Can you tell I am "working" at home today?)
Here in the Chicago area, blueberries are still in season, and we've been getting pints of them in our farm box each week. Had to make something other than throwing them in salads (which is scrumptious), so dug out my cooking seasonally and locally in the Midwest cookbook and found the following recipe for blueberry muffins. And . . . they were a hit at my house--even my 16 year old step-daughter who cannot show enthusiasm about anything at this stage in her life couldn't help but eat them with zeal!
Blueberry Sage Muffins (from Madison Herb Society Cookbook)
* Note: Bake for someone you love when you are in a good mood--best ingredient! *
2 cups blueberries
2 tablespoons minced fresh sage leaves (I used fresh pineapple sage from my garden)
1/2 cup sugar
2-3 tsp. grated lemon zest
1 egg, beaten
1/2 cup plain nonfat yogurt or sour cream (I used plain Greek yogurt)
1/4 cup milk
2 Tbs. canola oil
1 Tbs. lemon juice
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. each baking soda and salt
Topping: sugar and ground cinnamon
Combine blueberries, sage, sugar, and lemon zest; let stand for 30 minutes. Heat oven to 375 degrees
. Line standard-sized muffin cups with paper liners. Stir egg, yogurt, milk, oil, and lemon juice into blueberries. Sift flour, baking powder, baking soda, and salt into large bowl. Stir the 2 mixtures together until barely combined. Fill each muffin to 1/2 inch from the top. For topping, combine sugar and cinnamon; sprinkle onto muffins.
Bake until muffin springs back when touched on top, 20-25 minutes. Remove from muffin tins and cool on wire rack. Makes 12 muffins.
Enjoy in love and light . . . your sweet tooth will thank