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Ingredients: 1 27/625 Pound(s) flour 1/2 Ounce(s) baking powder 1/4 Ounce(s) salt 1 large egg 326/625 Pound(s) sugar 163/1250 Pound(s) unsalted, melted butter 10 Ounce(s) 10oz sour cream 1 1/2 Cup(s) frozen blueberries Directions: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations. 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray. 2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and lightcolored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine. 3. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix. 4. Use ice cream scoop or large spoon to drop batter into gre ased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or use one of the sugar-topped variations. Comments: makes 12 miffins
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In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add Country bran muffins Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add egg Brown sugar banana muffins To make the topping, stir together the brown sugar and wheat germ and set aside. Combine the flour, brown sugar and baking powder and stir to mix well. Add the banana, skim milk, vanilla extract and egg whites and stir just until the dry ingredients are Blueberry muffins (julie's recipe) Make cinnamon/sugar mixture with 2 T sugar and 1/2 tsp cinnamon. Set aside. Cream butter and sugar. Sift dry ingredients. Add eggs to butter mixture. Alternate wet and dry ingredients to create batter. Cursh 1/2 cup of blueberries and add to batter. Fo Annie mae jones' cornmeal muffins 1. 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