in honor of the last regular season michigan game today, i’m blogging about blueberry citrus muffins.  blueberry, for michigan (duh, right?) and orange, in hopes of a good bowl game to watch on january 1!

these muffins are a perfect balance of citrus and sweet.  something i’d like to try for next time would be to add a crunchy crumble topping, because no blueberry muffin is complete without it.

source: browneyedbaker

• grated zest of one orange
• juice of one orange
• 3/4 c buttermilk
• 2 eggs
• 3 tbsp honey
• 1/2 c butter, melted and cooled
• 1/3 c sugar
• 2 c flour
• 2 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 c blueberries
• decorating sugar or crumble topping, optional

1. pre-heat the oven to 400°.  line a regular size muffin pan with liners.
2. pour the orange juice into a large pyrex liquid measuring cup (think 4 cup sized) and then add enough buttermilk to make 1 cup.  whisk in eggs, honey and melted butter.  set aside.
3. in a large bowl, rub the sugar and orange zest together, using your fingers, until the sugar is moist and you can smell oranges.  in the orange sugar mixture, whisk the flour, baking powder, baking soda and salt together.
4. pour the liquid ingredients over the dry ingredients and gently stir them together, using the same whisk.  the batter will be lumpy and that is ok.  stir in the blueberries and then divide the batter evenly among your muffin cups.
5. bake for 22-25 minutes.  muffins are done when a toothpick inserted into the center of them comes out clean.  allow to cool in the pan on a rack for 5 min.

so this guy named paul often comes over to our apartment and more times than not, raids the mountain dew in the fridge.  it was paul’s birthday last week and to celebrate, i made up a batch of mountain dew cupcakes.  i thought it was the only appropriate way to celebrate such a cool guy.

happy birthday, paul!

adapted slightly from slush

cupcakes (makes 1 dozen)

• 1 stick butter
• 1 c sugar
• 2 eggs
• 1/2 c mountain dew
• juice from 1 lemon and 1 lime
• zest from 1 lemon and 2 limes (separated into two piles)
• 3/4 tsp orange extract
• 1 1/3 c flour
• 3/4 tsp baking powder
• 1/8 tsp salt

1. beat butter on medium for 30 seconds.
2. add sugar and zests.  beat on medium-high until light and fluffy.
3. add eggs one at a time, scrape sides of bowl in between additions.
4. whisk together flour, baking powder and salt in a bowl.  add to mixer bowl.  turn on low for 5 seconds.
5. add the mountain dew, lemon and lime juice and orange extract.  mix to combine.
6. scoop into cupcake liners until 2/3 full.
7. bake for 18-20 min. or until toothpick comes out clean.
8. cool.

mountain dew buttercream frosting (be prepared to eat this by the spoonful)

• 1 stick butter, at room temperature
• 2-3 c powdered sugar
• 2 tbsp mountain dew
• 1 tbsp lemon juice
• 1 tbsp lime juice
• lemon and lime zest from second pile (above)
• 1/2 tsp orange extract
• yellow and green food coloring

1. beat butter at medium-high speed until creamy.
2. add half of the sugar, mix until blended.
3. add the mountain dew, zest and orange extract.  beat until combined.
4. add food coloring to the desired color (i did 2 drops each of yellow and green.)
5. gradually add remaining sugar until you get to the consistency and sweetness you like.  (i prefer to beat frosting on high until it is light and fluffy.)
6. frost cupcakes, by placing 2 tbsp of frosting on each cupcake and smoothing with an icing knife.

enjoy!

i was so pleased with the outcome of my kung pao chicken, i decided to try my hand at another asian dish.  one of the mall food court variety. i really liked the sauce and the chicken coating.  it is shown above, served on a bed of white rice with egg rolls, fresh from the freezer section.

source

• 1 1/2 c water
• 2 tbsp orange juice
• 1/4 c lemon juice
• 1/3 c rice vinegar
• 2 1/2 tbsp soy sauce
• 1 tbsp grated orange zest
• 1 c packed brown sugar
• 1/2 tsp minced fresh ginger root
• 1/2 tsp minced garlic
• 2 tbsp chopped green onion
• 1/4 tsp red pepper flakes

• 3 tbsp cornstarch
• 2 tbsp water

• 2 boneless, skinless chicken breasts, cut into 1/2″ pieces
• 1 c all-purpose flour
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tbsp olive oil

1. pour 1 1/2 c water, orange juice, lemon juice, rice vinegar and soy sauce into a saucepan and set over medium-high heat.  stir in the orange zest, brown sugar, ginger, garlic, chopped onion and red pepper flakes.  bring to a boil.  remove from heat, and cool 10 to 15 minutes.
2. place the chicken pieces into a resealable bag.  when contents of saucepan have cooled, pour 1 c of sauce into bag.  reserve the remaining sauce.  seal the bag and refrigerate for at least 2 hours.
3. in another resealable bag, mix the flour, salt and pepper.  add the marinated chicken pieces, seal the bag and shake to coat.
4. heat the olive oil in a large skillet over medium heat.  place the chicken in the skillet and brown on both sides.  drain on a plate lined with paper towels and cover with aluminum foil.
5. wipe out skillet and add the sauce.  bring to a boil over medium-high heat.  mix together the cornstarch and 2 tbsp water; stir into the sauce. reduce heat to medium low, add the chicken pieces and simmer, about 5 minutes, stirring occasionally.

enjoy!