food. according to me.

Blackberry Orange Muffins

Trotsky went down just after five am on Thursday morning. It was quick—she was grabbed in her sleep and dragged outside. We heard her cry out once, twice, then nothing.

By the time I made it down to the deck overlooking the chicken coop, the raccoon had her half way down the run. I stood above them, trembling, crying, and throwing rocks until the 'coon dropped the injured hen and alighted to the top of the fence.

By six am the sun was up, Trotsky was in the ground, and her last two eggs were folded into a batch of blackberry orange muffins. Despite our heavy lids, I knew the Squeeze and I were up. And we may as well eat.

Ingredients:

unsalted butter	½ cup	soft
white sugar	1 cup
whole eggs	2	at room temperature
vanilla extract	1 teaspoon
baking powder	2 teaspoons
Kosher salt	1 teaspoon
unbleached all purpose flour	2 cups
milk	½ cup
zest from one orange
blackberries	1½ cups	fresh or frozen

Procedure:

I always have greater success in achieving a good texture when I mix these muffins by hand instead of in an electric mixer. Lumpy batter is OK.

1. Prepare ten standard-sized muffin cups and preheat oven to 350ºF.
2. Cream butter and sugar. Don't worry about "light and fluffy," just get them smoothly and evenly combined.
3. In a separate bowl, combine flour, baking powder, and salt. Set aside.
4. Add eggs, vanilla, and orange zest to butter mixture. Stir to combine. Do not mix so long that it becomes smooth and uniform.
5. Add flour mixture and milk. Again, stir to combine, leaving some lumps.
6. Gently fold in blackberries. Scoop into muffin tin.
7. Bake until lightly browned and a toothpick inserted into the center of the muffin comes out clean.
8. Cool five minutes on a wire rack before removing muffins from the tin.

Adíos, Trotsky. We'll miss you and your delicious eggs.