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eaters: Get the Milk
Modified from The
Wilson Farm Cookbook
nothing yummier, in my opinion, than a blueberry muffin right
out of the oven. The kids I babysat one summer whined for these
at least once a week. I’ve been hired to make these for staff
retreats and barbecues. And my mother concedes that they’re
much better than the ones that she bakes. Now, that’s a high
1½ cups flour
½ cup sugar
2½ tsp. baking powder
½ tsp. salt
¼ cup margarine
1 tsp. vanilla extract
½ cup soy milk
1½ cups of fresh fruit (Blueberries!
¾ cup dried fruit (cranberries are my
cinnamon sugar (1 tsp. cinnamon mixed with
4 tbsp. sugar)
Preheat your oven to
400°F. Mix the dry ingredients (flour, sugar, baking powder,
and salt) in a bowl.
Add the lump of margarine
to the mix. Take two table knives and cut the margarine into the
flour mixture until the lumps are the size of a pea or so. The
secret to this step is keeping the knives parallel and close
together, but going opposite directions (top
Turn the bowl every once in a while.
Mix the remaining wet
ingredients (soy milk, vanilla, egg) in a measuring cup.
Pour them into the dry
ingredients and mix until there’s no more loose flour, but not
so long that you can’t see any more lumps in the batter.
Grab a wooden spoon and
mix the fruit into the batter.
Grease your muffin tin,
baby. I use a light spray of vegetable oil, but margarine works
just fine. Fill each cup about 2/3 full. Sprinkle the top of
each future muffin with a spoonful of cinnamon sugar.
7. Toss those
muffins in the oven for 20 minutes or until a toothpick comes
out clean. When you remove the muffins from the oven, tip each
muffin out of its tin so that it doesn’t get soggy while it
Eat ‘em while they’re
out more milk-free
Old Bread | Waffles for Two
or read picky
eaters: get the milk out.
. laze . home.