BLUEBERRY MUFFINS, PDQ
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 151). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
2 eggs
2 cups firmly packed, vanilla ice cream; melted into a mushy cream
2 cups self-rising flour
1-pound can blueberries, drained and rinsed [& drained again]
INSTRUCTIONS:
Beat the eggs, then, beat in the mushy ice cream. Put self-rising flour in an accommodating mixing bowl, creating a well in which to add the creamy egg mixture. Mix only until flour particles are completely moistened. Do not over-beat. Batter may be a bit lumpy, but that’s okay.
Dredge the blueberries lightly in flour, shaking off as much excess as you can by putting them in a strainer and tossing carefully. Stir the coated berries gently into the muffin batter. Fill paper-lined muffin tins 2/3 full and bake at 400°F for 10 to 12 minutes or until golden brown and they test done. Makes 1 dozen.
See also…
Mondays & Memories of My Mom – Independent Culinary Retailers
