I have wanted this specialty bread pan for ages. And I resisted buying it. Not…
I would say that Jan is truly the Muffin
Man Aunt. She makes loads and loads every year for her family’s Thanksgiving gathering. Me, I’m not all that crazy about muffins. They’re good but I don’t get excited about muffins the way I do about a donuts. Or mashed potatoes and gravy. Ahem.
Now and again, though, I do bake muffins. And last week, when I had an early morning meeting with Scrooge and Marley (aka the Town Administrator and Town Accountant) to discuss the library’s FY 2008 budget, I decided that blueberry muffins would be a thoughtful
The recipe is from an old Penzey’s catalog and I think they are the best blueberry muffins I’ve ever had. Not too sweet and bursting with blueberries.
1 3/4 cups flour
1 TB baking powder
4 TB sugar
3 eggs, slightly beaten
1/4 cup milk
5 TB butter, melted
2 cups blueberries
Preheat oven to 425. Combine flour, baking powder and sugar in a bowl, set aside. In another bowl mix the eggs, milk and melted butter. Add the liquid to the dry ingredients and mix until just moistened. Fold in the blueberries. Insert paper muffin cups into a 12 cup muffin tin. Fill the cups to the top with batter. Sprinkle generously with more sugar. Bake for 20-25 minutes. Cool on wire rack.