Cooking advice

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Blueberry Muffins with Nutmeg Topping

	Category	Egg Recipes
	Views	262
	Ratings	0

Ingredients And Procedures

1/2 c Unsalted butter, room temp

1/2 c Granulated sugar

1/2 c Powdered sugar

1 1/2 tb Vanilla

2 Eggs

1 c Buttermilk or plain yogurt

1 ts Freshly grated nutmeg

1 1/2 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1 1/3 c Cake flour

2 tb Whole-wheat flour

1 c All-purpose flour

2 c Fresh or frozen blueberries

1/2 ts Freshly grated nutmeg

-stirred into 1/4 c Granulated sugar

In large mixing bowl cream butter with both sugars until very light in color. Scrape sides of bowl with rubber spatula. Add vanilla, eggs and buttermilk, beating constantly. In another bowl stir together nutmeg, baking powder, baking soda, salt and flours. Add to butter mixture. Gently mix just until combined. Gently fold in blueberries. Fill paper-lined muffin cups to top with batter. Sprinkle each muffin with about 2 teaspoons nutmeg sugar. Bake on rack in upper 1/3 of 400-degree oven until muffins are lightly browned, about 20 to 25 minutes. Remove muffins from pan to cooling rack. Serve warm or at room temperature. Makes 16 muffins or 6 jumbo muffins.

Rate this recipe!

Post this recipe to your site

<h1>Blueberry Muffins with Nutmeg Topping</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Unsalted butter, room temp <P>1/2 c Granulated sugar <P>1/2 c Powdered sugar <P>1 1/2 tb Vanilla <P>2 Eggs <P>1 c Buttermilk or plain yogurt <P>1 ts Freshly grated nutmeg <P>1 1/2 ts Baking powder <P>1/2 ts Baking soda <P>1/2 ts Salt <P>1 1/3 c Cake flour <P>2 tb Whole-wheat flour <P>1 c All-purpose flour <P>2 c Fresh or frozen blueberries <P>1/2 ts Freshly grated nutmeg <P>-stirred into 1/4 c Granulated sugar <P>In large mixing bowl cream butter with both sugars until very light in color. Scrape sides of bowl with rubber spatula. Add vanilla, eggs and buttermilk, beating constantly. In another bowl stir together nutmeg, baking powder, baking soda, salt and flours. Add to butter mixture. Gently mix just until combined. Gently fold in blueberries. Fill paper-lined muffin cups to top with batter. Sprinkle each muffin with about 2 teaspoons nutmeg sugar. Bake on rack in upper 1/3 of 400-degree oven until muffins are lightly browned, about 20 to 25 minutes. Remove muffins from pan to cooling rack. Serve warm or at room temperature. Makes 16 muffins or 6 jumbo muffins. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>