Muffins are pretty good. Especially when they just came out of the oven.
My husband made these Thanksgiving morning.
They were really simple to make, quick to bake and are easy to make your own. We chose to add chopped almonds to the batter before baking along with some dried cherries.
Here’s the batter in the muffin pan. I sprinkled the top with more chopped almonds and some sugar. Just 20 minutes later, you’ve got this:
Go ahead, look a little closer….
Yum. If that isn’t inviting, I don’t know what is.
OK, maybe a warm bath. Or some champagne at lunch.
Oh gosh. These were so good.
Would you like to make some?
Here’s the recipe:
Prep Time 10 Minutes
Cook Time 25 Minutes
Difficulty Easy
Serves 12
Ingredients:
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ½ cups Butter
- 1-¼ cup White Sugar
- 2 whole Eggs
- ½ teaspoons Vanilla
- ½ cups Milk
- 1-½ cup Fresh Blueberries (or whatever else you want)
How to do it:
1. Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a muffin pan or use paper liners.
Sift flour, baking powder and salt together and set aside.
2. Cream butter and sugar until light and fluffy.
Add eggs and vanilla, beat well.
Add milk and flour mixture.
Beat until combined.
Stir in blueberries. (or whatever else you want)
3. Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
This recipe is brought to you by the Tasty Kitchen. ThoroughlyModernHousewife submitted this recipe to TastyKitchen so be sure to stop by and tell her thank you!
Great post. I got some very valuable information from it. I’ve been trying out some new Asian recipes lately and am having a great time experimenting with them. Do you have a favorite cookbook? Thanks again for this blog – it is really educational.