Thursday, November 19, 2009

Blueberry Muffins

Blueberry Muffins

2 cups flour sifted before measuring
1/4 cup sugar
4 teaspoons B Powder
1/2 teaspoons salt
1 egg well beaten
1 cup milk
1/4 cup melted butter
1 cup blueberries

Combine sifted dry ingredients. Beat egg. Add milk + melted butter. Add the liquid to dry ingredients mixing only enough to dampen flour. 25-30 minutes.


Found in "New York Gardener`s Guide" by Ralph Snodsmith. Published by Cool Springs Press, 2004.

To put this recipe to the test, I contacted Handwritten Recipe's rogue chef-for-hire. Here's what Sharon came up with:

Mise en place. Excellent start.

Make it rain.


I find this photo rather dry.


Much better.


Rather gooey. I blame the one cup of milk called for in the recipe. Seems like quite a bit, no?


You know, this is brilliant. I have the nonstick muffin tins, and even with paper cups, they take 45 minutes to clean. Foil tins FTW.


Lovely!

Final report from our chef:

"not the best tasting muffins in the world"

We'll get 'em next time.















3 comments:

filbert said...

Sharon; think silicone muffin pans. Nothing sticks!

andrew said...

lueberry and buttermilk muffins, one of my favourite morning recipes. In my family we eat these on Christmas morning every year; while others handle the turkey, this breakfast is my main contribution to the festivities.

r4i software

Dave G said...

Here's a suggestion for better muffins -- use 1/2 c butter for that amount of flour, and cut the chilled butter into the dry ingredients. Then add egg and milk.

You're right -- 1 cup milk is way too much. Probably a 1/2 cup would be enough.