MOVED Blueberry Muffins: Difference between revisions

Revision as of 11:05, 22 August 2020

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-Source: [[User:jdubovsky|Jon Dubovsky]], inspired by Jordan Marsh
+moved to gdoc https://docs.google.com/document/d/13aQ0sotTaQ61w4qz3LOFXDW5NkSlMCzBhhCtddRsDAw
-Yield: about 16-18 muffins
-Rating: 4 of 5 - simple, good
-== Ingredients ==
-* &frac12; c. butter (or margarine)
-* 1 &frac14; c. sugar
-* 2 eggs
-* 2 c. flour
-* 2 t. baking powder
-* &frac12; t. salt
-* 2 &frac12; c. blueberries or chopped peeled apples (1 large apple)*
-* &frac12; c. milk
-* sugar for topping
-== Directions ==
-* Cream the butter and the sugar.  Add eggs and mix well.
-* Sift dry ingredients together.  Add to creamed mixture alternately with milk.
-* Fold in the blueberries or apples.  (If you use apples, it makes a better muffin if you dust the pieces with a cinnamon and sugar mix before folding them into the dough.)
-* Pour into paper-lined muffin pan (fill the muffin cups about ¾ full), and sprinkle the tops with sugar (if you use apples, a cinnamon and sugar mix works well).
-* Bake at 375 degrees F for 20 to 25 minutes (longer if the batter is cold from using frozen blueberries).  Cool in the pan.
-== Notes ==
-* You can use blueberries in heavy syrup, but it makes the pancakes taste a bit "packaged."
-* You can use reduced-cholesterol eggs (Egg Beaters, etc.) and this recipe still works very well.
-* Fresh baking powder is essential to nice, fluffy muffins.  Also, do not over-mix the batter.
-[[Category:Breads]] [[Category:Muffins]] [[Category:Breakfast]]