4th of July Breakfast
I don’t know why I have blogged so many recipes this week. Actually, I do know why–I am doing a detox where I can’t eat this stuff so this is all I can think about! Anywho, this is what the girls and I whipped up last week to try out for the 4th of July and will make it again to celebrate during breakfast!
We simply took the Alton Brown Blueberry Cupcake recipe and made them a bit more festive by turning them red and using 4th of July muffin papers. These may not be the prettiest muffins you will see but they are oh-so-yummy; it’s Alton Brown for goodness sake!
Here is the recipe and be sure to remember to add a bit of color to turn them red!
- 12 1/2 ounces cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Heavy pinch salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup yogurt
- 1 1/2 cups fresh blueberries
- Vegetable spray, for the muffin tins
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
Some other fun 4th of July recipes I have seen out and about:
Berry Trifle by Cafe Johnsonia
All American Fruit Flag by No Biggie