BLUEBERRY MUFFINS

Award-winning blueberry muffins

These muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. I think this particular recipe came originally from the Better Homes and Gardens Cookbook, but I could be wrong.

Ingredients

(Makes 12 muffins)

Procedure

  1. Preheat oven to Stir together the flour, sugar, baking powder, and salt. Make a well in the center.
  2. In a separate bowl, combine the egg, milk, and oil.
  3. Add egg mixture, all at once, to the flour mixture. Stir
just until moistened. Yes, the batter
should be lumpy. (If you try to stir all the lumps out, your muffins will be very tough.)
  • Carefully fold in blueberries and optional lemon peel.
  • Grease muffin cups, or line with paper bake cups; fill each 2/3 full.
  • Bake at for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter.

    Notes

    The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point!but overmixing is much more common than undermixing.) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them.

    Rating


    Difficulty: moderate (proper mixing technique required).
    Time: 10 minutes preparation, 25 minutes baking.
    Precision: measure the ingredients.

    Contributor

     
Jean Marie Diaz 
Massachusetts Institute of Technology, Cambridge, Mass., USA 
ambar@athena.mit.edu
    Recipe last modified: 27 Mar 87

    Original header

    Path: decwrl!recipes
From: ambar@ATHENA.MIT.EDU (Jean Marie Diaz)
Newsgroups: alt.gourmand
Subject: RECIPE: Blueberry muffins
Message-ID: <11649@decwrl.DEC.COM>
Date: 11 Sep 87 03:10:27 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: MIT, Cambridge, Massachusetts, USA
Lines: 68
Approved: reid@decwrl.dec.com


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