Hello from “just over the hilltop” in Norwood and not knowing for sure if recipes are still wanted, I decided to pass them on anyway. I don’t mind if they get scrolled past or disregarded. I do that for anything I’m not interested in.
Today is muffin and cookie day. Since the quarantine began and because I don’t sew, the idea that I wasn’t doing anything to help during this time haunted me. People were posting their skills of cute masks, creative music, artistic paintings, etc. and those are not my skills. But I can bake muffins and cookies.
Each week I have been delivering different muffins and cookies to our little meat market where I buy milk, eggs, meat, cheese, and bread which are basically the essentials; and can thank them for being available and open for the community. Today I made blueberry muffins and oatmeal cookies.
Blueberry Muffins
Beat 2 eggs well in a bowl. Add 3/8 cups of canola oil, and ¾ cup milk. Next stir in 2 ¼ cup unbleached flour, ¾ cup sugar, 3 teaspoons baking powder, and a little salt. This recipe is great for a variety of muffins that will please your entire family.
Add fresh or frozen blueberries, or chocolate chips, or fresh or frozen raspberries, or leave them plain with nothing added. Many of the customers at Mom’s Schoolhouse Diner requested a combination of the blueberries and raspberries. Simply scrumptious! I actually prefer raspberries and walnuts.
After adding your favorite “extra,” ingredient place in greased or paper-lined muffin tins and bake in a preheated oven for about 22 minutes at 375 degrees. Larger muffins will take 27-30 minutes to bake.
Hope your family enjoys these blueberry muffins. And I hope the workers at the market enjoyed them, too. Have a blessed day. Sharon