| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Breads |
1 |
Servings |
INGREDIENTS
| 180 |
g |
Flour |
| 70 |
g |
Sugar |
| 12 |
ml |
Baking powder |
| 4 |
ml |
Salt |
| 1 |
|
Egg beaten |
| 180 |
ml |
Milk |
| 80 |
ml |
Cooking oil |
| 120 |
g |
Blueberries |
| 5 |
ml |
Lemon peel; (optional) |
INSTRUCTIONS
1. Preheat oven to 200 °C . 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 .B just until
moistened. Yes, the batter .I should be lumpy. (If you try to stir all the
lumps out, your muffins will be very tough.)
4. .B 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 200 °C for 20-25 minutes, or until golden brown. Remove from
pans; serve warm with butter.
Author's Notes: 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.
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.
Difficulty : moderate (proper mixing technique required). Precision
: measure the ingredients.
Recipe by: Jean Marie Diaz Massachusetts Institute of Technology, Cambr
Posted to JEWISH-FOOD digest Volume 98 #031 by lisamontag@juno.com (Lisa
Montag) on Jan 16, 1998
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