So . . . I realized this year as the Academy Awards were approaching that I haven’t posted here since last year’s Academy Awards. Time really got away from me while I settled into my new position at work and planned our wedding. Then once the holidays were here and gone, we started discussing redecorating. Now we have a list of paint colors, kitchen improvements, and a family room project that has involved more drilling (and swearing) than I’ve heard either of us manage since we met. Since I can’t very well just let my beautiful new gas stove go to waste, I figured there is no time like the present to get this blog back into shape.
Without further ado, let’s start the 2015 installment of 12 Days of Oscar. The first film this year is Casino. Released in 1995, Casino stars Robert De Niro as Sam “Ace” Rothstein, who is sent by the Italian mob to oversee operations at the fictional Tangiers casino in Las Vegas. He doubles the casino’s profits and those profits are skimmed by the mob. Joe Pesci joins Ace as Nicky Santor0, who initially protects Ace but then becomes a dangerous liability. Sharon Stone plays Ginger McKenna, Ace’s wife. Things take a turn for the worse when the mob notices they are getting less money and move in to regain control of the situation. Sharon Stone was nominated for Best Actress for her role in Casino; the award went to Susan Sarandon for her role in Dead Man Walking.
In one scene, Ace looks at his blueberry muffin and that of his breakfast companion and notices they are unequal. He tells the baker “From now on, I want you to put an equal amount of blueberries in each muffin.” The baker thinks this is an impossible task, but Ace holds firm. This is a testament to his attention to detail. I admit, I didn’t count how many blueberries went into each of these muffins. There were plenty of blueberries in every bite, and that’s good enough for me. The lemon glaze is a great addition and really helps to bring out the blueberry flavor without making the muffin too sweet.
Lemon Blueberry Muffins with Lemon Glaze
- 2 C. all-purpose flour
- 1/2 C. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/8 tsp. ground nutmeg
- 1/4 C. butter
- 1 1/4 C. low-fat buttermilk
- 1 large egg
- 1 Tbsp. grated lemon rind
- 1 C. blueberries
- 1 Tbsp. fresh lemon juice
- 1/2 C. powdered sugar
Heat oven to 400 degrees.
Spoon flour into a dry measuring cup and level with a knife.
Combine flour, baking powder, baking soda, salt, and nutmeg in a medium bowl.
Cut in butter using a pastry blender or 2 knives, until mixture resembles coarse meal.
Combine buttermilk, egg, and lemon rind and whisk.
Add buttermilk mixture to the flour mixture and stir just until moist.
Gently fold in the blueberries.
Coat 12 muffin pan cavities with cooking spray (or grease with butter).
Spoon the batter evenly into the prepared muffin pan.
Bake for 20 minutes, until the muffins spring back when lightly touched.
Remove the muffins from the pan immediately and place them on a wire rack to cool.
To glaze the muffins, combine the lemon juice and powdered sugar in a small bowl and then drizzle evenly over the cooled muffins.
Makes 12 muffins.
Source: Cooking Light