Let’s keep our patriotic spirit going all weekend-long! 🙂
Years ago, many, many years ago, when I was a new bride, my cousin Norma hand-copied dozens of her favorite recipes and put them in a binder as a wedding gift. I have cooked up many of these recipes, but my all-time favorite remains her muffin recipe. It is a very basic recipe that makes about 18 muffins. I have added all kinds of fruits and without fail the muffins turn out. Once in a while, when I am feeling in the need of cooking even healthier, I will use half wheat flour in place of the white. These muffins are good for using the harder strawberries the supermarkets often sell at a great price. The berries soften and the flavor is intensified when they bake. I’ve included Norma’s recipe at the bottom of the post. Happy Baking!
Tempting Tip: Always slice a muffin vertically rather than horizontally. That way you get a bit of the muffin top in every bite. Delish! These muffins taste even better when lightly toasted and buttered.
Norma’s Muffins (I think I have shared these in a previous post but the recipe is worth repeating)
3 Cups flour ( you can substitute half wheat flour, makes a heartier tasting muffin)
1 Cup sugar
4 tsp baking powder
1 tsp salt
2 beaten eggs
1 Cup milk ( can be 2%)
1/2 Cup salad oil
Mix all ingredients together. Do not over-mix. (causes toughness) The batter will be a bit lumpy. Bake at 400 degrees for twenty minutes. Makes about 18 muffins. The recipe can also easily be halved or doubled.