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"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

BLueberry Muffins, Blueberry Hill Recipe

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This recipe for BLueberry Muffins, Blueberry Hill is from The Layne guide to food,family and fun!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups flour
1/1/2 tsp. salt
2/3 c. sugar
4 tsp. baking powder
4 eggs
1/2 cup melted butter
1/1/2 cups milk
2 c. blueberries fresh or frozen without syrup
Directions:
Directions:
Sift together flour, salt, sugar, and baking powder. In an other bowl, beat the effs and stir in melted butter and milk. Stir egg mixture into flour mixture, quickly,. This is the secret to good muffins: Don't overdo the mixing; the minute the ingredients are combined, STOP.

Toss blueberries in a little flour, to keep them from sinking to the bottoms of the muffins, then fold them into the batter.
Bake in greased muffin tins (the smaller the better, if you don't mind the work)in a hot 450 degree oven about 15 minutes, or until skewer inserted in a muffin comes out dry. IF you use tiny tea-muffin tins, they will be done in about 8 minutes.

These muffins freeze perfectly, so if you have a freezer, make a lot and keep them in it. I keep them in a plastic bag. Defrost them by placing them, frozen, back into the tins they were baked in and heating them slowly until they're piping hot.
Number Of Servings:
Number Of Servings:
3 dozen large muffins or 6 to 8 dozen small muffins
Personal Notes:
Personal Notes:
Not a cake texture. Used for the camp out 10-18-1981

Layne, Fiel and Hicks

 

 

 

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