Tuesday, June 11, 2013

M is for Muffins

We tried this recipe I found in the newspaper last week. I tweaked it a bit, using soured raw milk, and it turned out AWESOME. Hubby loved it, so will be making again and again. :)


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup sour milk or buttermilk
1 cup fresh blueberries

Crumb Topping, mix with fork until crumbly:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F and  line 12 muffin cups with paper liners. In a bowl, combine the flour, sugar, salt and baking powder. Add oil and buttermilk. Beat egg slightly with a fork. Mix this with flour mixture and fold in blueberries. Divide among the 12 muffin cups, and sprinkle with crumb topping mixture, about a Tbs of topping per muffin. 

Bake for 20-22 minutes or until done, which means when a toothpick is inserted, it comes out just barely clean. Caution: Err on the side of under baking for the yummiest, moistest muffins.

Mary says:
"he called them blueberry muffins, but I call them Einstein Muffins. That’s because every time I make them, I feel like a genius. And you can feel like a genius, too—provided you follow these recipes exactly. "


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  1. Going to try this recipe tomorrow! Sounds delicious! Found it via pinterest search for uses for sour milk. Thanks!

    1. Thanks! And thanks for coming by! Hope it turns out well!


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