recipes@decwrl.UUCP (09/11/87)
MUFFINS-1(B) USENET Cookbook MUFFINS-1(B)
BLUEBERRY MUFFINS
MUFFINS-1 - 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)
13/4 cups flour
6 Tbsp sugar
21/2 tsp baking powder
3/4 tsp salt
1 egg beaten
3/4 cup milk
1/3 cup cooking oil
3/4 cup blueberries
1 tsp lemon peel (optional)
PROCEDURE
(1) Preheat oven to 400 deg. F. 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 mix-
ture. 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.)
(4) Carefully fold in blueberries and optional lemon
peel.
(5) Grease muffin cups, or line with paper bake cups;
fill each 2/3 full.
(6) Bake at 400 deg. F 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