From the Kitchen of Sasha Swerdloff Recipe Blueberry, Almond, Orange Muffins

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Just because you are a college student doesn't mean you can't cook. Once you dive in and learn the basics, preparing delicious meals can become part of your life here at Middlebury. Learning to cook can also enhance your life after college. And it tastes good too!

Growing up I looked forward to the winter weekend mornings because they meant a leisurely and copious breakfast that invariably featured my mom's blueberry, almond, orange muffins. I would wake up to the smell of butter and almonds and hurry downstairs where I would split the muffins in two and watch the steam rising from the blue orbs of last summer's blueberries flanked by rays of orange zest. Then I would eat. Since leaving home, I have baked these muffins many times and I still love them.

I encourage you to seek out local ingredients when cooking. For this recipe try using Butterworks Farm whole yogurt. Butterworks is a local, organic dairy based in the Northeast Kingdom of Vermont. They practice self-sufficient and sustainable farming. They insure that their products are antibiotic-, hormone-, herbicide- and pesticide-free by feeding their cows grains grown exclusively on their own land. Their yogurt is also thick and creamy.

Blueberry, Almond, Orange
Muffins

Makes 12 muffins
Total preparation time: 45 minutes

Equipment:
One large 12-piece muffin tin

Ingredients:
1?2 cup unsalted softened butter
3?4 cup granulated sugar
2 large eggs
1 cup plain yogurt
2 1?2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt
2 cups frozen blueberries
2 tablespoons almond extract
zest of one orange
canola oil

Cream butter, sugar, eggs, yogurt and almond extract in a medium sized bowl until smooth with some lumps. In a separate bowl, combine flour, baking soda, baking powder and salt. Add dry ingredients to wet ingredients and mix until sticky. Fold in blueberries and orange zest.
Grease muffin tin with canola oil and fill with a generous spoonful of batter.
Bake at 375 degrees for 25-30 minutes or until golden brown. Serve hot!