Thursday, March 15, 2012

Crosby's Blueberry Muffins
recipes-blueberry-muffins.asp - Blueberry Muffins
Blueberry Muffins Ingredients:
3 cups white flour
1 cup white sugar
1 tbsp baking powder
1⁄4 tsp baking soda
1⁄4 tsp salt
3 large eggs
1 cup milk
1⁄4 cup Crosby's Fancy Molasses 1⁄4 cup vegetable oil
1 tsp vanilla
2 cups wild blueberries

1. Preheat oven to 400°F and line muffin tins with papers. (I just butter them.) Combine and beat liquid ingredients. Sift and combine dry ingredients. Add liquid mixture to dry ingredients and mix just until the flour is moistened. (Mixing should be held to a minimum - a light stirring for 10 to 20 seconds. Batter will be lumpy and should not be mixed to the point of pouring, ribbon-like from the spoon, but rather should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough.)
2. Pour into muffin cups and fill 2/3 full.
3. Bake at once until golden brown,about 15to20 minutes.(If muffins remain in the tin a few moments after leaving the oven, they will be easier to remove.)

Sheilas Brush Ides of March 2012

For an explanation of Sheila's Brush check this website: