Recipe - Blueberry-Lemon Muffins

2 2/3 cup Allpurpose flour
1 tablespoon Baking powder
1 One half teaspoon Salt
One half cup Sugar
2 Eggs
1 cup Milk
2/3 cup Cooking oil
1 One half cup Fresh or frozen blueberries
One half tablespoon Lemon zest

GLAZE
4 tablespoon Butter
One half cup Sugar

From: Nicolix@aol.com

Date: Fri, 15 Mar 1996 10:10:28 0500

Recipe By: Bernard Clayton "Complete Book of Breads" Page 574
You will need 2 medium (2 1/2") muffin tins for 18, or 3 small (1 1/2")
muffin tins for 36, greased or coated. Preheat oven to 400 degrees. (If
using a convection oven, reduce heat by 40 degrees.)

Into a mixing bowl sift the flour and add the other dry ingredients. In a
small bowl crack the eggs and beat with a wire whisk for 10 seconds. Add
the milk and oil to the eggs and stir to blend. Make a well in the flour
and pour in the eggmilk mixture. Stir as little as possible to moisten the
flour. Set the batter aside for a moment. Combine the blueberries with the
lemon zest, and fold the berry mix into the muffin mix. Again stir gently
and as little as possible. Spoon the batter into the tins to threefourths
full.

Put the muffins in the oven and set the timer for 20 minutes. It may take
them an additional 5 minutes, however, to get golden brown. Check at 15
minutes, and if they are browning too quickly, set on the bottom shelf of
the oven. NOTE: In both types of ovens, the muffins on the outside may get
done before those on the inside. If so, remove the ones that are brown and
return the tray to the oven for an additional 5 minutes.

In the meantime, melt the butter in a small saucepan. Pour the sugar into a
small bowl or pan into which the muffins will be dipped. When the muffins
are baked, cool for 5 minutes. Run a knife around the edges of each. Tilt
the tray and gently lift each muffin from its tin. Dip the top of each
lightly in the melted butter and then lightly in the sugar. The muffins can
be held overnight and heated for eating the following day. They can also be
frozen, but fresh baked are best.

NOTES : The author writes, "The plump blueberries bake to become deep
purple pools flavored by the lemon zest. When the muffins are done and
allowed to cool for a few moments, each is dipped first in melted butter
and then in granulated sugar."

My note: These are superior muffins. While in college, I had a parttime
baking business to pay for my tuition. Every weekend, I made and delivered
hot bagels and these muffins to my client's homes. They couldn't get enough
of them!!!!

MCRECIPE@MASTERCOOK.COM

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