FANNIE FARMER BLUEBERRY MUFFINS
This recipe is from the 1959 Fannie Farmer Boston Cooking School Cookbook. For the tenderest muffins, use pastry flour and avoid over-beating [fold nuts, berries, fruits in with spatula till all are gently mixed in. BATTER SHOULD NOT BE SMOOTH! Choose between 2 cups of pastry flour OR 1-7/8 Cups of all-purpose flour. This recipe can be altered by the leaving out the berries, or substituting as follows: Using 1/4 cup bacon fat instead of butter, plus 3 Tablespoons crumbled cooked bacon; Using huckleberries instead of blueberries; Add 1/2 cup sliced pitted dates or 1/4 cup raisins; Add 3/4 cup candied orange peel, chopped fine; Add to the milk 3/4 cup peaches, peeled and diced; Use 1/4 cup sugar plus 1/2 cup chopped pecans [then before baking muffins top with sugar/cinnamon and more nuts]; Substitute 3/4 cup coarse whole-wheat flour for 1 cup of the flour, Do not sift it the whole-wheat; and last variation is: Spread in a buttered 8 or 9 inch square tin [sprinkle with cinnamon sugar, bake @ 375* about 25 minutes, cut in squares].
Provided by DeCielo
Categories Breakfast
Time 20m
Yield 12 muffins or 6 large, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven for 400 degrees Fahrenheit.
- 2. Sift into a mixing bowl all dry ingredients (reserving 1/4 cup flour for add in berries). DO NOT USE both pastry and all-purpose flour. Use one or the other.
- 3. Mix in another bowl remaining ingredients (save berries for last).
- 4. Pour wet mixture over the flour mixture. Stir only enough to dampen the flour.
- 5. Mix 1/4 cup of flour with berries, add 1/2 cup sugar.
- 6. Gently fold berries into batter.
- 7. Spoon into buttered muffin tins (or paper lined tins), having the tins about two-thirds full.
- 8. Bake at 400 degrees fahrenheit for 15 minutes.
- Makes 12.
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