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This is my special blueberry muffin recipe that I created over
30 years ago and I like it so much that I have never stopped
using it, it has a magnificent flavor and a wonderful texture,
the freshness life of this muffin is about 4days but if frozen
it will last for months.
The part that I like about this muffin is that it is very
versatile, you can use any kind of fruit in it besides
blueberries, for example you can use cranberries, raspberries,
apples, and if you add some solid pack pumpkin with seasonings
you have pumpkin muffins and so on, let your imagination run
away with you. OK, here is the recipe. You know that all
ingredients should be room temperature.
12 medium eggs
2 teaspoons salt
2 cups oil (not peanut oil)
5½ tablespoons baking powder
3½ cups sugar
3 cups milk or water
8 cups flour
2 to 3 cups blueberries (frozen)
In a 5 quart mixing bowl place your eggs, salt, oil, using a
paddle mix slowly until blended then add sugar and baking
powder, and continue mixing on slow speed then add water or milk
and add flour slowly, when all flour is added scrape the sides
of the bowl and mix until smooth, remove bowl from mixer and
place 2 or 3 cups of blueberries in the mixture and blend in by
hand (frozen blueberries preferred) dip out into lined muffin
pans.
Bake for 25 to 30 minutes in convection oven and 35 to 40
minutes in regular oven at 350 degree preheated oven. This
recipe makes 2 ½ dozen large muffins.
About Author :
Andrew Krause is a Chef and Pastry Chef for over 30 years, at
persent I own a Gourmet Bakery called The Cheese Confectioner.
You can visit my site at http://www.andies.cashhosters2.com
NOTE You are welcome to reprint this article online as long as
it remains complete and unaltered (including the about the
author info at the end), Please send a copy of your reprint to
pastrie@verizon.net
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