BLUEBERRY MUFFINS

Just so you know, I thought I had leftovers of blueberries, so this idea of making muffins with them popped up and acted on me before I could actually analyse it properly.
Just so you know, I kinda regretted it the very moment I cracked the eggs, and started eating blueberries on their own.
I regretted it in the first place because, if you eat half of your blueberries before folding them into your blueberry muffin batter, than it seems a bit less appropriate to bake -or at least to call them- blueberry muffin. And, in the second place, because oh-gosh-i-so-wanted-to-eat-them-all. When you get plump, sweet blueberries, you should really think twice about using them as an ingredient and not as a main.
While you think what's best to do, I suggest you start eating them already.
Don't get me wrong though, these muffins were really, really good.
Really good.

INGREDIENTS:

- 3 cups whole wheat flour
- 1 TBS baking powder
- 1 tsp salt
- 6 TBS / 3/4 stick / 90gr butter
- 1 + 1/2 cups sugar
- 1 egg + 2 yolks
- 1 cup milk
- a lot of blueberries

DIRECTIONS
1- Sift together flour, baking powder, and salt.

2- In a second bowl, cream butter and sugar until fluffy. Add the eggs and then, alternating, the flour mixture and the milk. - For some reason it seems you should- make sure you always begin and end with flour.

3- Fill you muffin tins and bake at 180° for about 30 minutes.

As easy as that.

COMFORT CERTANTIES and Blueberry Pancakes

Everyone has his little comfort certainty, that tiny thing that you’re sure you make better that anyone else –or at least in a decent way- that goes reinforcing your selconfidence when you need it.

You might draw beautifully, you might be able to speak while burping, you might moonwalk for kilometers.

As for myself..well, nothing really comes to my mind now but, at least, I thought I was able to cut an onion. Not in any artistic way, like, I cannot carve a caravell out of a watermelon, but still, I though I could at least cube it properly.

Turns out I cannot.

Well, I couldn’t, you all please be jelous.

After denying me even the tiniest certanty of knowing how to cube an onion –seriously, was I asking so much?- at least Gordon taught me how to do that. No, of course I’m not gonna share it with you, keep wandering in oblivion.

Nevertheless, I’m gonna share with you his recipe for a wowbreakfast.

INGREDIENTS:

125g flour

1 tsp baking powder

Pinch of salt

1 TBS sugar

2 eggs, separated

100ml milk

125g ricotta

100g blueberries

DIRECTIONS:

Sift the flour, baking powder,
salt and sugar in a
       bowl and mix together. Add the egg
       yolks and, gradually, the milk, whisking slowly.  When everything is well combined, fold in the ricotta and the blueberries.

In a separate bowl, whip the egg whites  until
stiff. 

      You should be able to turn the bowl watchin
       your egg whites miraculously defying gravity.
      At this point, add them carefully to the batter.

Heat a non-stick frying pan and melt in it a knob
      of butter with some oil. Cook the pancakes
      using 2 TBS 

      of batter each, 2 minutes per side until golden.

Gordon suggests to serve them with Greek yoghurt 

      and honey, which must be divine. We had them with a sprinkling of brown sugar. Also divine.