"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
This recipe for Blueberry Muffins (Muffin Mells), by Angie Fleck, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups all purpose flour 4 tsp. baking powder dash of salt 1/4 tsp. cinnamon 1 stick of soft butter 1 cup milk 1 1/2 cups of blueberries, washed and rinsed
Mix the flour, baking powder, salt and cinnamon together. Beat the butter and sugar together with a wooden spoon, not a mixer then add the eggs and milk. Add to the dry mixture. Wash and rinse the blueberries. Mix well with flour mixture so they won't stick. Bake at 400º for 25 minutes in slightly greased and floured muffin tins.
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