The Perfect Muffins recipe

Why It's Good:

Who doesn't love a scrumptious homemade muffin?

Why It's Green:

Psst...it's kind of like recycling. Turn day-old bread and pastries (with local organic milk, butter, and eggs) into something delicious to share with friends.

The Secret to Making Perfect Muffins (It's Easy!)

Let me tell you about my blueberry muffin odyssey. For weeks as I tried to perfect a recipe, I grew more dejected with each variation. I wanted a gorgeous 'mall muffin,' with a bouffant crown to rival that of a Mississippi homecoming queen's. Though the results were mostly delicious they invariably failed the beauty contest. I froze the results, thinking I'd give them to friends or to the food bank once I had enough to justify the 45-minute trip.

Then I recalled how a fellow chef would turn her leftover bread into bread pudding. Why not use the reject muffins again? I also added leftover brioche and croissants—whatever I had on hand—to create the recycled muffin recipe.

The great thing is it works with almost any type of cookie or cake as long as you mix it with equal parts bread. You can also add raisins, dried cherries or even chocolate chips in place of the blueberries—the idea is to use up whatever you have on hand.

So that's how I finally created my perfect blueberry muffin. I've decided not to tell my friends why it's green, keeping that baker's secret to myself.

  Recycled Muffins



These very quick and easy muffins are good enough for breakfast or dessert no matter what the variation. You can also make them entirely from leftover bread. Instead of blueberries, try golden raisins, fresh apple chunks, dried apricots or even chocolate chips. It's hard to mess up!

Makes 1 dozen muffins

2 cups cubed croissants, challah, or other white bread
2 cups chunks of leftover sweets such as muffins, cake, cookies or coffee cake (not too fine a crumb)
¾ cup organic whole milk
1 ¼ cups half and half
2 large local eggs, beaten
1/3 cup granulated sugar
1 tablespoon Bourbon or brandy or 1 ½ teaspoons pure vanilla
4 tablespoons unsalted butter, melted
½ cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup fresh or frozen blueberries, raisins, or fresh apple chunks
Demerara sugar or Florida crystals for topping

1. Preheat the oven to 350° F. Place paper liners in (½-cup) muffin cups and spray well with nonstick cooking spray, including the top of the muffin tin between the cups.

2. Place bread and sweet crumbs in a large bowl and toss together. Remove 2 cups and set aside. Pour the milk and half and half over the crumbs and let stand 5 minutes. Whisk the eggs, sugar, Bourbon and butter together in a separate bowl. Pour over crumb mixture and fold in.

3. Stir together the flour, baking powder, and salt. Fold into the wet mixture until just incorporated. Then gently fold in the blueberries and remaining dry crumbs. Do not overmix as you want the mixture to be somewhat chunky.

4. Using an ice cream scoop or large spoon, spoon the batter into the cups. Sprinkle tops with a pinch or two of the coarse sugar.

5. Bake 25 to 30 minutes, or until the sides of the muffins are golden brown and pulled away from the edges (muffins will continue to bake as they cool in cups). Cool in pan 10 minutes. Use a butter knife to help life muffins from cups and transfer to a plate to cool completely. Serve warm or room temperature.—Susie Quick