"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Refrigerator Muffins Recipe

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This recipe for Refrigerator Muffins, by , is from The Guinevere Anderson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, October 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. sugar
1/2 c. butter
1 egg, beaten
2 c. flour
2 tsp. baking powder
1/4 tsp. cinnamon
1/2 c. blueberries
1/4 tsp. vanilla


Directions:
Directions:
Cream butter and sugar and beat in egg.
Sift together flour, baking powder and cinnamon add blueberries if desired. Add flour mixture and milk, a little at a time, to butter-sugar mixture, stirring well after each addition.
Place in paper muffin cups in muffin tins and fill 2/3 full.
Bake 20-25 minutes
350

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
While most muffins must be stirred in a hurry and baked right away, it doesn't hurt these a bit if you let the dough linger in the refrigerator for as long as a week. They are cake-type muffins and, like all muffins, are best when hot.

 

 

 

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