Hooks for Cooks™

BlueberriesBlueberries are going gangbusters here in the Seattle, thanks to the warm sunny weather we’ve been having. I’ve already purchased pound upon pound of the purply orbs and have stored them in my freezer for use during the offseason.

But, a blueberry muffin recipe developed by Kemp Minifie, the Executive Food Editor at Gourmet, is sending me out to glean some fresh blueberries. I haven’t tried these muffins yet, but I’m sure they will be a winner. I worked with Kemp at Gourmet years ago and I know that her food is good.

The thing that’s really neat about Kemp’s “You-Won’t-Believe-They’re-Whole-Wheat” Blueberry Muffins is that the recipe calls for whole wheat pastry flour rather than the denatured white flour so typically used in muffins. Kemp explains that this results in a muffin that’s both light, tender and healthy.

Check out this summer recipe and be sure to try it. And, make a BIG mental note that these whole wheat muffins will make a great back to school lunchbox treat come September. Yes, the kids are moaning already, but these treats have brain power and big potential to banish those back to school blues!

I plan to make them in mini muffin tins, adjusting the time accordingly. I predict that my blueberry loving children will eat them like popcorn.

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