The world famous O'Brien's River Brownies, O'Brien Guide Cookies, and Mandarin Orange Chicken Wraps will remain a menu staple. However, we have been experimenting with some wonderful new eats and treats for our River Menus. There are plenty of taste testers even in the off season. Prepare your taste buds for
Blueberry Muffins!
These tasty morsels have two slick tricks:
1) Do not over mix.
2) Do not over cook.
Preheat Oven to 400 degrees.
Mix 1/2 Cup sugar and 2 Tblsp. cinnamon together.
Spray Pam into 18 muffin tins. Sprinkle cinnamon and sugar into bottom of muffin tins. Reserve the rest of cinnamon and sugar for tops.
2 Cups flour
3/4 Cup sugar
3 tsp. baking powder
1 tsp. salt
Combine the dry ingredients.
Add 1 1/2 - 2 Cups blueberries to the dry ingredients and stir to coat blueberries. (The berries can still be frozen when put into the flour mix.)
In a separate bowl, beat two eggs and 1 Cup of milk. Use a little paddler's elbow to really mix the egg and milk to make it frothy...like the whitewater!! Then splash about 1 tsp. vanilla into the liquid. Now pour liquid into dry ingredients and stir around until mostly moist.
Add 1 stick melted butter and finish stirring until all is moistened, but not smooth.
Fill muffin tins 3/4 full. Sprinkle with cinnamon sugar mix and bake until done.
Definition of done: The top of muffin starts to crack and the top of muffin when gently pushed down springs back...or about 22 minutes!
You can butter these little beauties, drizzle honey on them, or eat the blueberry nuggets plain. They travel well for snacks at work, on the go, and for a light snack along the river. Stay tuned for more River Foodie Recipes!
Reserve your trip today! Oregon Rafting
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