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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Blueberry Muffins Recipe

Brought to you by Lanier Publishing Recipes

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Ingredients:
1/3 cup butter (cooking oil may be substituted with some loss of flavor)
2 cups flour
1/4 cup sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1/2 cup blueberries at least. If frozen, keep them frozen until use rather than thawing ahead.
2 tsp sugar with cinnamon or nutmeg mixed in

Instructions:
One of the best ways to get a crunchy outside muffins is to use a cat iron pan. Those that make products like little loaves are generally called "gem pans" and can be obtained from a variety of sources.

The pan must be seasoned which means baking with grease only after a thorough cleaning. A well seasoned pan requires little washing as long as you take some care in its use.

The second trick to crunchy muffins is to start out with a hot pan.

Various pans have different capacities. This recipe needs a four cup capacity pan which can be determined with a measuring cup and some water. Don't worry if you have a higher capacity pan, just don't use some of the pockets.

Grease your pans very thoroughly and set into oven while it heats up to 375 degrees.

Melt the butter.

Sift flour, sugar, baking powder and salt into a bowl. Mix egg, melted butter and milk. Add all at once to dry ingredients stirring just until all the flour has been moistened. This is a thick batter.

Using about 1/3 of the batter, divide it evenly among the pockets of the hot pan. Stir the berries into the balance of the batter and spread it into the pan on top of the previously used batter.

Sprinkle the tops with the sugar/spice mixture. Bake for 20-25 minutes. Remove from pan immediately.