I remember them too. They were really good. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Judy Hansen Sent: Monday, January 18, 2010 1:56 PM To: [email protected] Subject: Re: [CnD] JORDAN MARSH BLUEBERRY MUFFINS
We used to buy these from the Jordan Marsh bakery in Boston when I was young002E -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Marilyn Sent: Monday, January 18, 2010 12:46 PM To: [email protected] Cc: [email protected] Subject: [CnD] JORDAN MARSH BLUEBERRY MUFFINS JORDAN MARSH BLUEBERRY MUFFINS 1/2 cup butter 1 cup sugar 2 eggs 2 teaspoons baking powder 2 1/2 cups blueberries 2 cups all-purpose flour, 1 sifted 1/2 cup milk 1/2 teaspoon salt 2 teaspoons sugar (for top) 1 teaspoon vanilla On low speed of mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients onto a sheet of wax or parchment paper and gradually add alternately with milk. Mash 1/2 cup of the berries (skip this step if using frozen blueberries) and stir in by hand. Cooks Note: If using frozen blueberries, be sure to keep them frozen until the last minute or your batter will turn blueberry blue! Grease a 12-well muffin pan with butter or shortening and grease the top surface of the pan, too, for easier clean-up. Pile batter high in each muffin cup. Sprinkle sugar over tops. Bake at 375°F oven for 30 minutes. Cool in pan for 30 minutes. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
