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Rec.: Blueberry-Lemon MINI Muffins - I thought Michael would post these, but ok...I will :)

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Posted to Thread #24253 at 3:09 pm on May 2, 2013

Rec.: Blueberry-Lemon MINI Muffins...they are GREAT Michael in Phoenix!

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Date: Mon, 26 Aug 2002 11:39:54 GMT
From: Debbie/NJ

Rec.: Blueberry-Lemon MINI Muffins...they are GREAT Michael in Phoenix!

Blueberry-Lemon Muffins

This is the standard-issue blueberry muffin in my house. We sometimes skip the butter/sugar dip, but it really is excellent. Very moist and tender, and a good riser!

Bernard Clayton's Complete Book of Breads is a terrific and exhaustive volume of bread recipes. I love it.

Here goes, complete with Bernard's notes:

Blueberry-Lemon Muffins

18 large or 36 small muffins

From: Bernard Clayton "Complete Book of Breads"

Mackinac is a jewel of an island in the Straits of Mackinac (pronounced Mack-in-aw) in Michigan, near the Canadian border, and one of its treasures is the blueberry-lemon muffin that has been served for years at the lovely turn-of-the-century Iroquois Hotel on the beach.

No autos are allowed on the streets of Mackinac. Horses and carriages clop down the streets and bicycles scurry everywhere, and in the Iroquois kitchen the pace is unhurried. The only deadline for Melanie Sullivan, the baker, is to have many baskets of warm muffins ready for guests coming down to breakfast on the terrace at water's edge.

The plump blueberries bake to become deep purple pools flavored by the lemon zest. When the muffins are done and allowed to cool for a few mmoments, each is dipped first in melted butter and then in granulated sugar.

The only way to reach these blueberry muffins is by ferry from the mainland, worth every nautical mile. Of course, you can bake them yourself. Melanie Sullivan sees no difference in taste or texture when using frozen blueberries instead of fresh ones.


Blueberry-Lemon Muffins

2 2/3 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 cup sugar
2 eggs
1 cup milk
2/3 cup cooking oil
1 1/2 cups fresh or frozen blueberries
1/2 tbsp. lemon zest

Glaze:
4 tbsp. butter
1/2 cup sugar

You will need 2 medium (2 1/2") muffin tins for 18, or 3 small (1 1/2") muffin tins for 36, greased or coated.

Preheat oven to 400 degrees.

Into a mixing bowl sift the flour and add the other dry ingredients. In a small bowl crack the eggs and beat with a wire whisk for 10 seconds. Add the milk and oil to the eggs and stir to blend.

Make a well in the flour and pour in the egg- milk mixture. Stir as little as possible to moisten the flour. Set the batter aside for a moment.

Combine the blueberries with the lemon zest, and fold the berry mix into the muffin mix. Again stir gently and as little as possible.

Spoon the batter into the tins to three- fourths full.

Put the muffins in the oven and set the timer for 20 minutes. It may take them an additional 5 minutes, however, to get golden brown. Check at 15 minutes, and if they are browning too quickly, set on the bottom shelf of the oven.

(If using a convection oven, reduce heat 40 degrees.)

NOTE: In both types of ovens, the muffins on the outside may get done before those on the inside. If so, remove the ones that are brown and return the tray to the oven for an additional 5 minutes.

In the meantime, melt the butter in a small saucepan. Pour the sugar into a small bowl or pan into which the muffins will be dipped.

When the muffins are baked, cool for 5 minutes. Run a knife around the edges of each. Tilt the tray and gently lift each muffin from its tin.

Dip the top of each lightly in the melted butter and then lightly in the sugar. The muffins can be held overnight and heated for eating the following day. They can also be frozen, but fresh baked are best.


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain


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