BLUEBERRY MUFFINS


This is from an old cookbook called "Mrs. Appleyard's Kitchen."

Bakery blueberry muffins are generally trying to make up their minds whether to be muffins or cake. Mrs. Appleyard's are frankly and honestly muffins, and if you prefer the cake variety, ask someone else how to make them. Hers have lots of berries in them and are never likely to be mistaken for currant cakes that have been in a fight.



1/4 c. butter
1/3 c. sugar
I egg
1-2/3 c. flour
1 c. milk
4 t. baking powder
1 heaping c. fresh or frozen blueberries


1. Cream the butter, work in the sugar and add the egg, well beaten. Put in 2 eggs if they are small, and leave out a little of the milk.

2. Save out about 1/4 c. of flour. The rest you have, of course, sifted with the baking powder. Did you measure the flour after the first sifting? Mrs. Appleyard hates to keep nagging about this, but feels that it is her duty.

3. Put the berries into a bowl with the flour, you saved out and roll the berries around in the flour.

4. Beat the rest of the dry ingredients into the butter-and-sugar mixture, alternating with the milk. Last of all add the berries, stirring and folding them in. A spoon with holes in it is good for this process.

5. Fill muffin cups 2/3 full. Have the oven hot--475°. Bake until the muffins have risen above the tops of the pans and are a handsome tan, punctured here and there with spots of Tyrian purple.

 

 

   
       
       


 


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ENTREES

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SIDES
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· Sweet Potato Pudding
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· Ellie’s Kale
· Greens Beans with Cumin & Ginger
· Hot Cabbage Slaw in Casserole
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· Marcie’s Artichokes
· Marilyn Potato Gondolas
· Mushrooms, Artichokes & Beans
· Mushroom Curry
· Mushrooms with Green Pea Puree
· Russian Beet Salad
· Sue’s Mother’s Eggplant
· Sweet Potato Pudding
· Sweet Potatoes & Marshmallows
· Sweet Potatoes in Orange Shells
· Vegetable Quiche
· Vegetables Steamed in Yoghurt
· Vincent’s Artichokes
· Zucchini Casserole

 
   





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