Wednesday, July 14, 2010

Bloob muffins

Muffins have never been a particular favorite of mine, but as I get older, I find I like them more and more.  This recipe was my grandmother's, and is probably one of the best around.  Mom makes it all the time.  My mother always said that her father's favorite dessert was a simple muffin with sliced, sugared peaches on top.  I'd have to agree. 

You are unlikely to find a better muffin than this.  The secret?  Solid shortening cut into the dry ingredients, which many recipes do not have (they call for liquid shortening).

1 3/4 c    flour
1/2 c    sugar
2 tsp    baking powder
1/2 tsp    salt
1 stick    butter, cut into dry ingredients
1/2 c    milk
1 egg, beaten into milk

Combine dry ingredients.  Cut butter into dry mixture.  Add 1 cup blueberries (or other fruit, or raisins) at this point.  Beat egg into milk and pour over dry mixture.  Mix gently until combined.  Do not overmix.  Spoon into greased muffin tins, or paper baking cups.  Bake at 400°F about 25 minutes or until golden brown.

Serve as soon as you can handle them, hot from the oven.  They freeze pretty well, too.


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