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Full Online Book HomeLearning KitchenBread - Muffins - Jordan Marsh Blueberry Muffins
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Bread - Muffins -  Jordan Marsh Blueberry Muffins Post by :57941 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1654

Click below to download : Bread - Muffins - Jordan Marsh Blueberry Muffins (Format : PDF)

Bread - Muffins - Jordan Marsh Blueberry Muffins

1/2 c. soft butter or margarine
1 c. sugar
2 eggs
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 tsp. vanilla extract
2 1/2 c. blueberries
sugar for sprinkling on muffins


In large bowl, cream butter and sugar until light and fluffy with electric mixer on med. speed. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately to creamed mixture with milk and vanilla. Crush 1/2 c. blueberries and add to batter. Fold remaining berries into batter and spoon into 12 greased muffin tins. Sprinkle tops with sugar. Bake at 375 25-30 min. Cool in pan 5 min. and turn onto wire rack.

These can be made with other kinds of berries, peaches, mango, etc.
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1/2 c. butter or margarine 2 eggs, separated 1 c. all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 c. fresh lemon juice grated lemon rind (optional) additional sugar for topping (optional) Cream butter and sugar until smooth. Stir in egg yolks. Beat until light. Mix flour, baking powder and baking soda. Add to creamed mixture alternately with lemon juice. Beat egg whites until stiff. Fold into muffin mixture along with 2 teaspoons lemon rind, mixing just until ingredients are blended. Fill buttered muffin tins about 3/4 full. Sprinkle each muffin with a bit of additional sugar, if
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1 cup cornmeal 1/3 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup onion -- finely chopped 1 egg 1/2 cup buttermilk 1/4 cup oil Preheat oven to 450 F. Generously grease 8 muffin cups (1/3 cup capacity each). Combine all ingredients in a medium bowl; mix well. Spoon into muffin cups, filling about 2/3 full. Bake for 15 to 18 minutes. Remove from muffin pan immediately. Serve warm. Makes 8 muffins - - - - - - - - - - - - - - - - - - NOTES : These are great with chili or
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