My favorite breakfasts are Korean – with rice, soup, banchan and kimchi.
It’s something that many Westerners think about and say, “Ewww! Not for breakfast!” But if you haven’t tried it, you don’t know what you’re missing out on.
But, I’m not a great cook of Korean cuisine, like my mother is. And I don’t have the patience to get up that early to get all those dishes started. So, we eat yogurt and cereal with blueberries; or bagels and lox; or sometimes pancakes or French Toast.
We’ve all been a bit under-the-weather this past long weekend, so the other day, I opted for what seemed like an easy way out: breakfast via the McDonald’s drive thru.
When I got home, everything wasn’t awesome. The order was almost entirely wrong. Boo!
So this morning, I dragged myself out of bed, pulled up my big girls pants and made an easy, delicious and (relatively) healthy breakfast: homemade blueberry muffins, bacon, fresh strawberries and orange juice for the kid (and strong coffee for the husband and me).
It all took less than half an hour to pull together.
The only thing better would’ve been if it magically morphed into that Korean breakfast I was telling you all about. 😉
BLUEBERRY MUFFINS RECIPE (Courtesy of Paula Deen)
Here is Paula Deen’s original recipe. NOTE: I tweaked it by adding less sugar in the batter and not sprinkling any sugar on top of the muffins. Trust me — it doesn’t need it. In the past, I’ve also made this by using honey instead of sugar. Soooooo good. 🙂
2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
© 2014 JAE-HA KIM | ALL RIGHTS RESERVED
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