Friday cooking time here. We're due a trip to the grocery store tomorrow, so we had to choose a recipe based on our existing ingredients. After consulting our recipe box and three kid cookbooks, Nigel chose Blueberry Muffins (recipe below) from the The Kid's Cookbook by Williams-Sonoma; I actually purchased the book back in the late 1990s when I worked at Time Life.
Nigel helped measure and dump the flour, baking powder and milk; stir the ingredients; line the cupcake tin with paper liners; and add the blueberries. There was also a good teacha
ble cooking moment — and an example of why baking and I don't mix: We reread the ingredients before we scooped out the muffins and realized we'd forgotten to add the sugar!
Blueberry Muffins
Ingredients
1/2 cup melted butter
2 cups flour (we used 1 cup of whole wheat and 1 cup of all-purpose)
1/2 cup sugar
1 T baking powder
1/2 t salt
1 cup milk
1 egg
3/4 t vanilla
1 cup blueberries (we were a little shy of a cup, so we defrosted some frozen strawberries and tossed those in, too)
Directions
Preheat oven to 375. In a medium bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine milk, beaten egg and vanilla. Add the milk mixture and the melted butter to the dry ingredients; combine and add blueberries. Spoon mixture into 12 muffin liners. Bake for 18 to 20 minutes.
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