Ravings of a Textual Deviant

From Morning Bakes, by Linda Collister. The book alleges that these are quick and easy recipes that can be made in the morning, but I wouldn’t recommend trying it before your first cup of morning caffeine.

1/3 C whole blanched almonds
1 3/4 C all purpose flour
1 T baking powder
1/3 C sugar
Grated rind of 1 lemon
1 large egg
1 1/4 C milk
2 t lemon juice, preferable freshly squeezed
1/4 vegetable oil
1 cup fresh blueberries (rinsed and drained well) or frozen blueberries (do not thaw)

Heat the pven to 400 degrees F. Grate the almonds to a coarse meal in the blender or food processor. Sift flour and baking powder. Add almonds, sugar, and grated lemon rind.

Lightly beat the egg with the milk and vegetable oil. Add to dry ingredients and mix just enough to combine. Lumpy batter makes good muffins, so do not try to make it smooth. Add the blueberries and mix with as few strokes as possible.

Spoon batter into a muffin tin. I like to use paper liners, but it’s optional. bake about 20-25 minutes. Test with a toothpick, as the blueberries will make the muffins feel squishy even when they’re done. Let the muffins cool in the pan briefly (about 1 minute) and then turn them out onto a cooling rack.

This entry was posted on Tuesday, August 26th, 2003 at 1:58 pm and is filed under Tales from the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.