"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.