Wednesday, August 25, 2004
the fruits are at their peak. These are tender and full of berries,
and smaller than commercial muffins. You can also make 10 to 12 very
large muffins in two six-indentation trays (Kaiser Bakeware Classic
muffins 5 minutes longer.
Makes 18 small muffins.
2 1/2 cups all-purpose flour
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
2 large eggs, lightly beaten
1 cup milk (whole or low fat)
1/2 cup butter, melted and cooled to lukewarm (1 stick)
2 cups fresh blueberries, picked over
extra sugar (for sprinkling)
1. Set the oven at 375 degrees. Line 18 indentations in two standard
12-cup muffin pans with paper liners.
2. In a large bowl, stir together the flour, sugar, baking powder,
salt, and lemon rind. Make a well in the center.
3. Add the eggs, milk, and butter. Stir gently just until the dry
ingredients are moist. Fold in the blueberries.
4. Divide the batter among the muffin cups. Sprinkle with sugar and
transfer to the oven. Bake the muffins for 25 minutes or until
they are firm and golden brown.
5. Set the muffin pan on a wire rack to cool the muffins slightly.
Use a blunt knife to ease the muffins from the pan. Serve warm
or at room temperature.
-- LISA ZWIRN