It�s just too hot to cook.
This week is the hottest week yet we�ve experienced in Warsaw with near record highs of 33 and 35C (91-95 F). Living without AC like most Poles means sleeping is quite uncomfortable, so we�re hightailing it to a hotel for the next two nights. Yesterday, I even leisurely strolled the aisles in a grocery store for nearly an hour because it was the coolest place I could find.
But last week, when temperatures weren�t near as hot, I baked a batch of mini muffins with Polish wild blueberriesfor hubby to take to work for our Turkish friend�s final week in Poland.
Wild blueberries have been in season for nearly two months, and I cannot get enough of them! They are much smaller than cultivated varieties and have a distinct, almost winey, sweet flavor. I�ve eaten handfuls of the wild blueberries just by themselves as well in cereal, yogurt and in my Independence Day Berry Cobbler. I even made a batch of blueberry-ginger jam and blueberry cheesecake ice cream.
Sadly, the wild blueberries at Hala Mirowskaseem to be disappearing, and normal-sized blueberries have replaced them. Luckily, I stashed away a kilo or two of the wild blueberries in the freezer so I can make another batch of these muffins when our Istanbul friends arrive next month.
These muffins are a combination of lemon-poppy seed and blueberry � a perfect pairing! Hope you enjoy them as much as our friend, Ozerk, did!
Smacznego! (Bon app�tit in Polish)
Mini Muffins with Wild Polish Blueberries
Yields: 48 mini muffins
Ingredients:
1 � c. all-purpose flour
� c. granulated sugar
2 tsp. baking powder
� tsp. salt
1 ea. lemon zest, freshly grated
1 tsp. poppy seeds
1 ea. large egg, beaten
� c. milk
� c. sunflower or vegetable oil
1 c. fresh or frozen wild blueberries
1. Preheat your oven to 375F/190C. Also, line mini muffin pans with paper baking cups.
2. In a medium-sized bowl, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds.
3. Create a well in the center of the dry ingredients.
4. In a second bowl, mix together the egg, milk and oil. Add this mixture into the well of the previous bowl. Using a rubber spatula, stir just until moistened. Batter will be slightly lumpy.
5. Lastly, fold in the wild blueberries. If you are using frozen, I like to toss them with a little flour to help prevent them from sticking together.
6. Using a spoon, fill the paper cups about 2/3s of the way full. Bake for about 10 minutes or until lightly golden on top. Optional: sprinkle a bit of raw sugar on top of the muffins before baking.
7. Of course, you also can bake these muffins in standard-sized baking cups. Just increase the baking time by five minutes or bake the muffins until lightly golden on top. 