MUF­FIN: A tasty golden crust on top

Calgary Herald - Calgary Herald New Condos - - Week­end Life - Satur­day, Au­gust 18, 2012

Pre­heat the oven to 400°F (200°C) and line a muf­fin tin with pa­pers.

In a large bowl, mix the flour, corn­meal, bak­ing pow­der, bak­ing soda and sugar and salt.

In a mea­sur­ing jug or bowl, pour the oil and but­ter­milk and whisk or fork in the egg.

Stir the oil mix­ture into the bowl of dry in­gre­di­ents — re­mem­ber­ing that lumpi­ness is a good thing when mak­ing muffins — and gen­tly fold half the blue­ber­ries into your thick golden bat­ter.

Di­vide this bat­ter be­tween each muf­fin case (they will be about twothirds full) and drop the re­main­ing blue­ber­ries on top; you should have about 3 for the top of each muf­fin.

Cook in the oven for 15 to 20 min­utes, till a cake tester comes out clean­ish (ob­vi­ously it will be stained if it hits a berry).

Leave the muffins in the tin on a wire rack for 5 min­utes, then re­move the muffins, in their cases, to the wire rack to cool a lit­tle (not too much) be­fore you serve or eat them.

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