I do love to cook. And bake. And travel . And make music….
And now that I have been granted my dream job combining my three favorite things- travel, cooking and music I have become a food pornographer. Every time I cook (which is about 3 times a day) the phone camera comes out. There have been a stream of shameless posts on the facebook page for the retreat in Mexico coming up in January.
This morning was the first day of school for some in my house. Occasion enough- Let’s bake!
I must be honest- I lost my taste for sweet things long ago: I am nonplussed by pies, I scoff at scones, cake and candy leaves me cold. But these blueberry muffins are different. Although the recipe card modestly bears another woman’s name, these are My Mother’s Muffins and these are my madelines. When the smell wafts into my memory I am filled with a sense of well being. All is right with the world. They were made when we had sleepover guests, or church functions, or on special mornings. There were never any leftovers. The tops, sugar crusted and golden brown were glorious. The bottoms of each muffin would be examined thru their festive paper cups to determine which had the most blueberries. Steaming hot halves were smeared with margarine from the little yellow tub. Greedy stacks of empty muffin papers grew along side our breakfast plates, three or four pastel circles high, stained with fragrant crumbs and purple juice, attested to the muffin’s irresistible powers.
There was a time when I would substitute whole grain flower for the white stuff and reduce the sugar. Meh. These days I go all the way. This morning I was out of oil and used softened butter instead, (Margarine never made the journey from my mother’s pantry to mine) and I think that change may be a keeper.
Try these for a brunch or a gift if you are looking to increase your popularity. They are simple, fast and easy. You may have to double- or triple – the recipe.
1/3 cup oil (or softened butter)
1/2 cup milk
1 teaspoon vanilla
2/3 cup sugar
1 1/4 cup flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
Beat oil, milk, egg, vanilla and sugar together. Sift flour, baking powder and salt together, then stir into egg mixture. Gently fold in blueberries. Line cupcake tins with papers or grease tins. Fill each with 1/4 cup batter. Sprinkle 1/4 teaspoon sugar over each muffin. Bake at 375 degrees for 20-30 minutes or until golden topped. Serve warm or cold, with or without butter. Makes 10-12 muffins.