3 hours ago
Sunday, November 1, 2009
In a perfect world, I'd spend Sunday baking for the week -- muffins and breakfast cookies, bread, maybe even pancakes or waffles. But of course, it's not a perfect world (and I think mine is less perfect than most when it comes to housewifery). But this morning is my favorite morning of the year -- the morning I awake to find Standard Time has given me a whole hour to do with as I please. So I donned my magic apron and pulled out an old cookbook that's just right for the kind of classic I had in mind, and mixed up a dozen blueberry muffins. These baking-powdery muffins are almost like biscuits, and with only a few mods (erm, like using a paring knife to chip lemon zest since my grater is sadly unsuited for the task), they came out perfect for a sunny, cool Sunday morning. Split one open hot from the oven, add butter and enjoy.
from A Taste of Texas; recipe contributed by Mrs. Joseph N. Freeman of Amarillo, TX
1 3/4 cup sifted all-purpose flour (I used 1/2 white whole wheat and 1/2 white)
2 1/2 tsp. baking powder
3/4 tsp. salt
1/3 cup sugar
1 tsp. grated lemon rind
2/3 cup milk (room temp)
1 egg, well beaten
1/4 cup fat (melted butter for me)
1 cup fresh, frozen or well-drained canned blueberries (frozen here)
2 tbs. poppy seed (didn't have any, so didn't use)
Yield: 12 medium muffins
Preaheat oven to 425. Reserve 2 tbs. of the flour to dredge blueberries. Sift together remaining flour, baking powder, salt and sugar. Add lemon rind; stir.
Add milk to beaten egg; beat together well; add melted fat; stir. Add liquid ingredients to dry ingredients. Stir just enough to mix.
Dredge blueberries in reserved flour. Stir quickly into batter. Fill well-buttered muffin pans two-thirds full.
Sprinkle tops with poppy seeds. Bake. Remove at once from muffin pans.