A berry delicious recipe |
NO KID HUNGRY
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Recipe of the Month
with
Nancy Silverton
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Nancy Silverton is perhaps one of America's most influential
chefs. She is the co-owner of Pizzeria Mozza in Los Angeles and
Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in
Los Angeles. Silverton also founded the world-renowned La Brea Bakery
and Campanile Restaurant, an institution that Angelenos cherished for
decades. Among her many accolades, including countless James Beard
Foundation Awards and Michelin stars, she is often credited with
popularizing sourdough bread throughout America.
Chef Nancy is also a strong supporter of No Kid Hungry, and
received the No Kid Hungry Culinary Champion award at the 2017 Los
Angeles No Kid Hungry Dinner. We're so excited to share her
exclusive blueberry muffin recipe from her new book, The Cookie That
Changed My Life. If you want to keep March's National School
Breakfast Week celebrations going throughout April, or just want a
quick snack, try making these muffins right at home.
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Blueberry Millet Muffins
By Nancy Silverton | Makes about 9 muffins
Ingredients
* 1 1/2 teaspoons granulated sugar
* 1/8 teaspoon ground cinnamon
* 113 grams (1 stick) unsalted butter, cubed
* 196 grams (3/4 cup plus 2 tablespoons) buttermilk (preferably
whole-milk or low-fat), shaken
* 1 1/2 teaspoons pure vanilla bean paste or vanilla extract
* 110 grams (1/2 cup plus 1 tablespoon) millet
* 192.5 grams (1 1/4 cups plus 2 tablespoons) unbleached
all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 137.5 grams (1/2 cup plus 3 tablespoons packed) dark brown sugar
* 1 extra-large egg
* 1/2 teaspoon kosher salt
* 144 grams (1 cup) blueberries
Nancy's Notes
If you want, you can make these without blueberries; note that they
will take about 5 minutes less time to cook.
You process the millet for this recipe in a food processor or blender,
but only enough to crack it; you do not want to grind the millet into
anything close to a ?our or cornmeal texture. The point is
simply to break down the outer walls of the millet so that it
integrates into the batter.
Instructions
1. Adjust an oven rack to the center position and preheat the
oven to 350F. Coat the muffin tin with cooking spray or paper
liners.
2. Combine the granulated sugar and cinnamon in a small bowl and
set aside.
3. Warm the butter in a pan over medium heat swirling the pan
occasionally until it begins to bubble. Swirl the butter
often so it cooks evenly until it is golden and the milk
solids are medium brown, 4 to 6 minutes. Remove from the
heat. Transfer 5 T (70 grams) of the brown butter to a large
bowl to cool to room temperature. (Reserve the remaining
butter for another use.)
4. When the butter has cooled, add the buttermilk and vanilla
and whisk to combine.
5. Place the millet in a food processor, and pulse for 30
seconds to crack the outer walls of the hull; the millet will
look a little powdery but will not look cracked or broken.
Alternately, use a blender for this step.
6. Sift the ?our, baking powder, and baking soda together
into a large bowl.
7. Combine the brown sugar, egg, and salt in a stand mixer and
?t with the whisk. Beat on medium speed until the
mixture is pale yellow, thick, and falls from the whisk back
into the bowl in a ribbon-like pattern that doesn't
immediately melt into the surface, 2 to 3 minutes.
8. Remove the bowl from the mixer and add the ?our
mixture and buttermilk mixture - alternately in three
additions, one for the ?our and two for the
buttermilk, starting and ending with the ?our mixture
and stirring with a spatula to combine before the next
addition. (Don't worry if the batter looks slightly
lumpy; it will be ?ne.) Add the millet and
blueberries, incorporating with a rubber spatula.
9. Fill each muffin cup with 1/3 cup of batter.
10. Sprinkle the cinnamon-sugar over the muffins, dividing it
evenly.
11. Bake the muffins on the center rack until the tops are golden
brown, the muffins are ?rm to the touch, and a
toothpick inserted into the center of a muffin comes out
clean, 28 to 32 minutes, rotating the pan halfway through the
baking time so the muffins bake evenly. Remove the muffins
from the oven.
Credit line: From The Cookie That Changed My Life by Nancy Silverton
with Carolynn Carreo 2023 by Nancy Silverton. Excerpted by permission
of Alfred A. Knopf, a division of Penguin Random House LLC. All rights
reserved. No part of this excerpt may be reproduced or reprinted
without permission in writing from the publisher.
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