Recipe for Jordan Marsh Blueberry Muffins
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Ingredients: 1/2 cup plus 2 Tablespoons cooking oil 1-1/4 cups sugar 2 large eggs 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 cups crushed blueberries(floured) (fresh or frozen) In a large bowl, add the oil, sugar and eggs and beat well with a wooden spoon. Add the flour, baking powder and salt, and gradually add the milk while mixing with spoon. Add the floured blueberries. Line muffin pan with cupcake papers and fill the papers 3/4 full. Sprinkle the top of each muffin with sugar. Bake at 350 degrees for 25 minutes...Makes 12 large muffins or 36 small muffins. Back to Home
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1999-2006 | |
 Kathleen's Bake Shop Cookbook : The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads At age eleven, Kathleen King began selling her oversized chocolate chip cookies at her family's farm in eastern Long Island. As her reputation and clientele grew, she earned enough to send herself to restaurant school and, in 1980, to open Kathleen's Bake Ship in Southhampton, New York. The shop, now with an additional location in Manhattan, has become famous for its freshly baked, old-fashioned cookies, muffins, breads, pies, brownies, and cakes. The simple recipes collected here include such traditional favorites as Molasses Cookies, Lemon Bars, Peasant Bread, Buttermilk Biscuits, Peach Crumb Pie, Oat-Bran Muffins, Carrot Cake, Blueberry Buckle, Yellow Cake with Chocolate Icing, and, of course, unbeatable Chocolate Chip Cookies. Southhampton residents have enjoyed Kathleen's kitchen wizardry for nearly a decade. Now her best recipes are available to home bakers everywhere. This is a great Muffin Cookbook! Only Two Left in Stock-Order Today! Back to Muffin Recipes |
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