It’s the perfect time of year to reblog one of my favorite recipes. Fresh fruit is plentiful, and happily, for the Fourth of July blueberries and luscious red strawberries can still be found. I baked a batch of these up last night, and amid my family’s, “yums,” and “ahs,” knew it was time to post the recipe again. Enjoy!
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.