Baking scrumptious treats is one of my favorite hobbies. Since I tend to repeat the same recipes over and over, I have been experimenting with new cookbooks over the past few months. As expected, some experiments have gone well and others I will never repeat.
Tonight I had the distinct pleasure of making "Jordan Marsh's Blueberry Muffins," a recipe I found in The Essential New York Times Cook Book: Classic Recipes for a New Century. Author Amanda Hesser has carefully compiled a cookbook featuring recipes published in the New York Times over the past 150 years. For a frame of reference as to the size of the book, the recipe I used was on page 635 (and it was there were several hundred after it). I wish I could take credit for having the idea to purchase this cookbook, but that honor falls upon my mother's shoulders.
Back to the muffins. Since I am all about maintaining a healthy lifestyle, I swapped whole milk for Greek yogurt and used organic sugar, white-wheat flour and brown eggs. Luckily, the muffins adapted to the changes.
Below is a photo of the completed result.
Granted, I could have used a smaller file size, but the image looked awesome. (Notice what I did there?)
Feel free to check out the cookbook, or not, but just know that this blueberry muffin recipe is easy, delicious and potentially healthy. (For those also interested in history, the cookbook features recipes that provide an interesting look at changes and trends in American diets.)