It has been such a cloudy, yucky, miserable day outside, I wanted something tasty.
I like cake, but not so much with the frosting on it. I had been looking online at different recipes for quick breads and cakes; I also started to look through some of my old cookbooks. I have the 1962 printing of Joy Of Cooking and Bernard Clayton’s New Complete Book of Breads. So I combined all of the above and came up with this receipt:
Moist and Cakey Blueberry Muffins
¾ C. Whole Milk
½ C. melted Butter
2 C. Cake Flour
2/3 C. granulated Sugar
3 tsp. Baking Powder
1 tsp. Table Salt
1 to 1 ½ C. Frozen Blueberries
Preheat oven to 400⁰
Butter the bottoms only of a 12-muffin pan (I don’t use the papercups, but you can if you like)
Beat together milk, butter and egg in a small bowl. In a separate large bowl, add the flour, sugar, baking powder and salt, stir to combine well with a whisk. Stir in the wet ingredients to the dry and mix together with as few strokes as possible, it will be lumpy, combine until all flour is just moistened. Fold gentle in the blueberries. Fill muffins tins evenly to ¾ full; bake until golden brown approximately 16-20 minutes. Remove the muffins from the tin immediately to a wire rack to cool.
** here’s a great tip that I discovered – you know those little ‘pillows’ that are in the jars of vitamins and such to keep them dry? save those in a zip-top baggie for when you have a baked good that you don’t want to go stall. Put one of those in your domed cake dish with your muffins, they’ll stay fresh much longer, that is if they stick around**