FAMOUS DEPARTMENT STORE BLUEBERRY MUFFINS

FAMOUS DEPARTMENT STORE BLUEBERRY MUFFINS

Fixings

1/2 cup (8 tablespoons) spread, at room temperature

1 cup sugar

2 huge eggs

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla concentrate

2 cups King Arthur Unbleached All-Purpose Flour

1/2 cup milk

2 1/2 cups blueberries, new liked

1/4 cup sugar, for garnish

Directions

Preheat the stove to 375°F. Delicately oil a standard 12-cup biscuit tin; or line the tin with papers, and oil the papers. Fragrant-beef-curry-with-rice.

In a medium-sized bowl, beat together the spread and sugar until very much consolidated.

Add the eggs each in turn, scratching the sides and lower part of the bowl and beating great after every option.

Beat in the baking powder, salt, and vanilla. South-african-beef-curry.

Add the flour on the other hand with the milk, beating tenderly to join. Scratch the base and sides of the bowl.

Squash 1/2 cup of the blueberries. Add the squashed and entire berries to the player, mixing just to consolidate and disperse. Beef-masala-curry.

Scoop the player by the stacking 1/4-cupful into the pre-arranged biscuit dish; a biscuit scoop functions admirably here.

Sprinkle around 1 teaspoon granulated sugar on every biscuit, whenever wanted. It's customary - pull out all the stops!

Heat the biscuits for around 30 minutes, until they're light brilliant brown on top, and a toothpick embedded into the center of one of the middle biscuits confesses all.

Eliminate the biscuits from the stove, release their edges from the dish, and after around 5 minutes move them to a rack to cool. Spicy-beef-curry-stew.

Yield: 12 biscuits. Cool. Appreciate it!

FAMOUS DEPARTMENT STORE BLUEBERRY MUFFINS VIDEO