Wednesday, November 18, 2009

Whip it up Wednesdays

Today I went to a luncheon, and the hostesses asked each guest to provide a salad.  My schedule didn't allow a delicious, homemade salad, so I picked up a pre-packaged salad mix!  Since we had leftovers and it is Whip it up Wednesdays, I served it for dinner, but I did make some blueberry muffins!

Sous Chef: Anna

Recipe: Big Blueberry Muffins (by Williams-Sonoma)
8 Tbs. (1 stick) unsalted butter, melted
2 cups all-purpose flour
1/2 cup plus 2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
3/4 teaspoon vanilla extract
1 cup blueberries, rinsed and dry

Preheat an oven to 375°F. Line a standard 12-cup muffin pan with paper liners.

In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt.

In a small mixing bowl, combine the milk, egg and vanilla. Beat until well blended.

Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.

Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.

Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.

Remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack. Makes 12 muffins.

Critiques ~
The children all loved them :)

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