"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Blueberry Muffins from Emmeline & Hessie's, by Debbie Thomas, is from The Sweezy Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 egg 1/2 c. milk 1/4 c. oil 1 1/2 c. flour 1/2 c. sugar 2 t. baking powder 1/2 t. salt 1 c. blueberries
Mix flour, sugar, baking powder, and salt together. Mix milk, slightly beaten egg, and oil. Add to flour mixture. and blend, batter will be lumpy. Add blueberries. Fresh is better, but frozen can be used. Thaw before using. Bake @ 400º for 25 minutes.
makes 12 regular size
Emmeline & Hessie's was a favorite restaurant on St. Simons Island in Georgia.
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