M is for Muffins

For all those concerned, the lost hamster has been found.  Meatloaf, the class pet, escaped his cage and after about 36 hours of delicious freedom, we found him behind the refrigerator.  Actually, I should say that  our friend's dog found him.  We were dog-sitting for our friend Cynthia, so we had Charlie the German Short-haired Pointer as a house guest.  Charlie, fully entranced, had his head wedged between the fridge and the wall, so I had another look back there.  Hamster!  Meatloaf had been sleeping in a pool of oil and other refrigerator ooze in the metal tray at the back of the fridge.  We lured him out with sunflower seeds and then gave him a bath in a mixing bowl with some Dawn.  With a toothbrush in one hand and a squirming, oily critter in the other, I felt like I was in a commercial for dish soap.  "Do more than dishes!"  So now you can sleep better at night knowing that the hamster is safe and Charlie is a true hero.    

After all the hamster drama, I was able to spend a little time baking for the Fourth of July.  We typically spend Independence Day at Smith Mountain Lake with Peter's family and enjoy lots of sun, good company, and multiple fireworks displays.  This year I contributed red, white, and blue muffins made with strawberries, blueberries, and a handful of white chocolate chips.  I don't typically go for the cutesy tootsy color-coordinated holiday stuff even though I am a teacher.  I saw similar muffins being sold at the new Great Harvest bakery here in Charlottesville, and I decided to make my own version.  In addition to the muffins, I also brought a few dozen cookies which didn't last long with nine guests at the lake house for the holiday weekend.  

I hope you had a nice Fourth of July weekend!  

Red, White, and Blue Muffins

adapted from The Willams-Sonoma Baking Book

6 Tbsp. butter, room temp
3/4 c. white sugar
2 eggs
2 1/4 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 tsp. vanilla extract
1 c. fresh strawberries, diced

3/4 c. fresh blueberries

handful of white chocolate chips

handful of oatmeal

Preheat oven to 375.  Spray 12 muffin cups with non-stick cooking spray.

Using the mixer on medium speed, cream the butter and sugar and then add the eggs one at a time.  In another bowl, combine flour, baking powder, and salt.  Add the dry goods to the butter mixture gradually and mix the milk and vanilla.  Stir until just moistened because the batter should be a little lumpy.  After rinsing the blueberries, sprinkle a spoonful of flour on them and toss the berries around.  This should prevent the blueberries from "bleeding" into the muffins.  Fold in the strawberries, blueberries, and white chocolate chips carefully using a spatula.

Spoon the batter into the muffin cups until level with the rim.  Sprinkle the oatmeal on top of the batter so that it shows.  Bake the muffins until golden, about 20-25 minutes.