Monday, September 26, 2011

Jack of all Muffins

 Little Gourmified here. I am filling in while Gourmified is recovering from having her baby. Until she gets a chance to show you, go ahead and check out her post all about her new little one HERE.  I am currently pregnant and this baby LOVES berries, especially blueberries. Growing up our Mom made the most delicious blueberry muffins...I'll have to tell Lisa she needs to post that recipe soon.  It's incredible!  In the meantime, this recipe comes from the Better Homes and Gardens Cook Book.  Which in our house it is referred to as the Cooking Bible. I have referred to this cookbook more than any other throughout my years of cooking and learning to cook.

I recommend you use Northwest Blueberries (being from the Northwest I am partial ;)
 It is recommended that you make a well for the moist ingredients to be added to the dry ingredients. This method works great for creating a perfect muffin batter.
 I always add WAY more blueberries than the recipe calls for.  This blueberry lover wants her muffins to be purple and oozing with blueberry goodness!
One deviation I do in this recipe is the topping. I like to sprinkle my blueberry muffins with sugar. It is LOADS easier and marries well with the sweet berries. (I also prefer using baking cups they look more inviting and make cleanup a breeze!)
Prep: 10 minutes Bake time: 18 minutes
Oven: 400 degrees F and Makes 12 muffins (or a few more if you add extra berries like I do)

1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
Sprinkle top with sugar

Grease twelve 2 1/2 inch muffin cups or line with paper bake cups: set aside
In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture (see photo 2)
Spoon batter in top repared muffin cups, filling each one two-thired full. If desired sprinkle topping over muffin batter in cups. Bake in a 400 degreeoven for 19-20 minutes of until golden and wooden toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

This recipe is a great base for any muffin some recommended are: Cranberry, Oatmeal, Poppy Seed, Banana, Cheese and of course Blueberry. If you are at our house we might be trying all the variations since I have a 2 year-old obsessed with Mickey Mouse Club House and with "Moo Muffins" every muffin is now a Moo Muffin.
For Blueberry Muffins
Prepare as above, except fold in 3/4 (or more like 1 cup) of fresh or frozen blueberries and, if desired  1 teaspoon finely grated lemon peel into batter.

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