Blueberry Muffins (2) Collection

Discussion in 'Food and nutrition' started by tranch728, Jan 15, 2005.

  1. tranch728

    tranch728 Guest


    * Exported from MasterCook *


    Recipe By :Rose Levy Beranbaum
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 tablespoons unsalted butter -- softened
    1/2 cup sugar
    2 teaspoons lemon zest -- grated
    1 egg
    1/2 teaspoon vanilla extract
    1 cup all-purpose flour
    3/8 teaspoon baking soda
    1/4 teaspoon salt
    1/16 teaspoon salt
    1/3 cup sour cream
    3/4 cup blueberries

    Preheat oven to 375 degrees 20 minutes prior to baking and line a 6
    muffin tin with foil or paper liners.
    In a large bowl, with a wooden spoon, cream the butter, sugar and lemon
    zest until fluffy. Beat in egg and vanilla.
    In a small bowl whisk together the flour, baking soda and salt. Spoon
    half the flour mixture and half the sour cream into the butter mixture
    using a rubber spatula, fold in until most of the flour disappears. Repeat
    with remaining flour and sour cream. Fold in blueberries.
    Spoon batter into muffin cups, filling almost to the top. Dust the tops
    with sugar and nutmeg. Bake until a wooden toothpick inserted in the
    comes out clean, about 25 - 35 minutes. Unmold onto a wire rack and cool.

    Source: "The Bread Bible"

    * Exported from MasterCook *


    Recipe By :Minnesota Home Economists Assoc.
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 1/2 cups all-purpose flour
    1/2 cup sugar
    4 teaspoons baking powder
    1 1/2 cups milk
    2/3 cup vegetable oil
    2 eggs -- beaten
    3 cups blueberries -- unthawed if frozen
    4 tablespoons sugar
    1 cup pecans -- chopped

    Preheat oven to 400 degrees and line 24 muffin cups with paper liners.
    In a mixing bowl combine flour, 1/2 cup sugar, baking powder and salt.
    Mix milk, oil and egg in another bowl. Add wet ingredients to dry
    ingredients and stir until just moistened. Combine 4 tablespoons sugar,
    blueberries and pecans and gently stir into batter. Spoon batter into
    cups filling 3/4 full. Bake until light golden and firm to the touch,
    20 - 25 minutes.

    Source: "More Cooking from Minnesota"
    Yield: "24 muffins"

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