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Muffins take blue ribbon honor

I think you will enjoy these muffins from “Blue Ribbon Winners Cookbook,” and the American Profile.

TEXAS BLUEBERRY MUFFINS

MUFFINS:
4 cups all-purpose flour
2 tablespoons baking powder
1 cup sugar
1/2 teaspoon salt
1 cup butter or margarine
2 large eggs, slightly beaten
1 cup, plus 3 tablespoons milk
1 teaspoon vanilla extract
2 teaspoons almond extract
3 teaspoons grated orange rind (optional)
2 cups blueberries, fresh or frozen

TOPPING:
1/4 cup sugar
4 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons cold butter

Preheat oven to 375 degrees. Grease and flour muffin tins.
Combine flour, baking powder, sugar and salt in a large bowl. Using a pastry cutter or your fingers, cut in butter until mixture resembles small peas. Make a well in center, and add eggs, milk, vanilla, almond extract and orange rind. Mix gently just until liquid is absorbed.
Gently fold in berries. Fill 24 regular or 12 large muffin cups.
To prepare the topping, combine sugar, flour, cinnamon and butter and sprinkle evenly over the top of each muffin.
Bake 23 to 30 minutes or until the center springs back to the touch. The larger muffins will take a bit longer. Yield: 24 medium or 12 large muffins.
Tip: This is a thick batter. These muffins freeze beautifully.
By Helen Woronik, Salem, Conn.
Until next week, here’s some Food for thought: If thou hast done foolishly in lifting up thyself, or if thou hast thought evil, lay thine hand upon thy mouth. Proverbs 30:32