It has been such a miserable day outside, I wanted something tasty.
I like cake, but not with frosting so much. I had been looking online at different recipes for quick breads and cakes; I also started to look through some of my old cookbooks. I have the 1962 printing of Joy Of Cooking and Bernard Clayton’s New Complete Book of Breads.
So I combined all of the above and came up with this receipt:
¾ C Whole Milk
½ C melted Butter
2 C Cake Flour
2/3 C granulated Sugar
3 tsp Baking Powder
1 tsp Table Salt
1 to 1 ½ C Frozen Blue Berries
Preheat oven to 400⁰
Butter the bottoms only of a 12-muffin pan
Beat together milk, butter and egg in a small bowl. In a separate large bowl, add the flour, sugar, baking powder and salt, stir to combine well with a whisk. Stir in the wet ingredients to the dry and mix together with as few strokes as possible, it will be lumpy, combine until all flour is just moistened. Fold gentle in the blue berries. Fill muffins tins evenly to ¾ full; bake until golden brown approximately 16-20 minutes. Remove from the tin immediately to a wire rack to cool.