Gourmet Galley: Muffins

Photo by CORRINE COOKToss either fresh or frozen blueberries into the batter for Best Blueberry Muffins. There's no need to thaw the berries before using.

Corinne Cook

I used some of the frozen blueberries I had stashed in the freezer and also used the almost “too ripe” bananas to whip up muffins before Hurricane Isaac arrived.

Muffins are classified as quick breads because they’re usually leavened with either baking powder or baking soda.

It takes minutes to mix a batch of muffin batter from scratch. Stir them just until the mixture is well blended. You don’t want to overmix muffin batter.

I set my muffins on the counter when I arrived at my daughter’s house to ride out the storm with her family, and before long most of them had disappeared.

Morning Glory Muffins are also delicious. They have carrots, raisins, nuts, coconut and apples in them. That recipe makes a big batch so you have some to share and some for the freezer.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.