Tuesday, February 28, 2012

February Daring Baker's Challenge-Quick Breads

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I'm not going to lie, I wasn't hurt AT ALL that this month's challenge was super easy and quick.  I've been out of town this entire week and still hadn't even checked the website for the challenge by this morning.  The good news is that I had a little bit of time this afternoon to put this together and....am having friends over for brunch on Sunday so I may use the batter for muffins (instead of a loaf).  The basic quick bread recipe has flour, sugar, an egg, buttermilk, salt and baking soda.  I used some oats in place of part of the flour and added some spices to this as well.  I also made a crumb topping to sprinkle on the muffins before baking.

Blueberry Oat Quick Bread
Makes 12 muffins or 1 small loaf
1 cup blueberries (I used frozen)
1 3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
8 oz (1 cup) sugar
2 eggs
8 oz (1 cup) buttermilk
1 teaspoon vanilla

Crumb Topping
1/2 c flour
1/2 c sugar
1/2 stick (2 oz) butter
1/4 tsp cinnamon

Pre-heat the oven to 350 and put muffin liners in your muffin pan.  Toss the blueberries with 1/4 cup of flour to keep them from sinking into the batter. In a large bowl, combine the remaining flour, oats, baking powder, salt, cinnamon, and nutmeg. In separate bowl, whisk together the sugar, eggs, buttermilk, and vanilla. Add the liquids to the dry ingredients and stir gently to combine. Fold the blueberries into the batter.

To make the crumb, combine all ingredients in a bowl and mix using your fingers until the pieces are pea-sized or smaller. Pour the batter into the muffin cups (fill almost full), add about a tablespoon of crumb mix to the top of each and bake for about 20 minutes.

They are done when the tops are puffed and dry, and when a toothpick inserted into the center of the muffin comes out clean.  Let cool in the pan for 10 minutes before unmolding.

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