Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 17

16

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners, or grease lightly with butter.

In a bowl, beat together the butter, eggs, sugar, and salt. Sift the flour and baking powder together.Gradually beat the flour mixture, alternating with the milk, into the butter mixture. Stir in the vanilla and the blueberries.

Spoon the batter into the prepared muffin pan, dividing evenly. Bake until a toothpick or skewer inserted into the center of a muffin comes out clean, about 25 minutes.

MAKES 12 MUFFINS

1⁄4 cup butter, softened2 large eggs, slightly beaten

1 cup sugar

1⁄2teaspoon salt2 cups all-purpose flour2 teaspoons baking powder

1⁄2cup milk1 teaspoon vanilla extract

2 cups fresh, frozen or canned (drained) blueberries

Blueberry Muffins

Pacifi c Northwest Blueberry Growers Association

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners,or grease lightly with vegetable shortening.

Mix the cranberries with the powdered sugar and let the mixture stand while preparing the muffin batter. Sift together the flour, sugar, baking powder, and salt. Add the milk, egg, and melted shortening. Stir just until the dry ingredients are moistened. Gently fold in the sugared cranberries.

Spoon the batter into the prepared muffin pan, filling each cup roughly two-thirds full, and bake until a toothpick or skewer inserted into the center comes out clean, about 20minutes.

MAKES 12 MUFFINS

3⁄4cup lowbush cranberries3⁄4 cup powdered sugar2 cups all-purpose flour

1⁄4 cup sugar3 teaspoons baking powder

1 scant teaspoon salt

1 cup milk1 large egg, well-beaten4 tablespoons vegetableshortening, melted

Lowbush Cranberry Muffins

University of Alaska Cooperative Extension Service