Melt In Your Mouth Blueberry Muffins Food

MELT-IN-YOUR-MOUTH BLUEBERRY SCONES

Steps:

• Preheat oven to 400°F with rack in center. Place a baking mat on a baking sheet, and set aside.
• In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
• Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
• Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet.
• Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

MELT-IN-YOUR-MOUTH BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg together in a large bowl. Combine vegetable oil, orange juice concentrate, water, egg, and vanilla extract in a separate bowl.
• Stir oil mixture into flour mixture; mix until batter is smooth. Fold in blueberries; stir until combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until golden and cooked through, about 17 minutes. Cool in the pans for about 1 minute before removing.

MELT IN YOUR MOUTH BLUEBERRY MUFFINS

Steps:

• Cream shortening, sugar and egg yolks.
• Sift flour, baking powder& salt together& add to creamed mixture alternately with milk.
• Fold in egg whites& vanilla.
• Add floured blueberries.
• Line muffin tins with muffin cups.
• Fill 2/3 full.
• Sprinkle with sugar.
• Bake 20- 25 minutes in 350 degree oven.

MELT IN YOUR MOUTH BRAN MUFFINS

Steps:

• Preheat oven to 350°F.
• In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside.
• In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well.
• (Hint: I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy).
• Add the dry ingredients to the liquid and mix thoroughly.
• Add raisins to mixture and stir together.
• In greased muffin tins put mixture to fill 3/4 full.
• Bake in oven for 20 to 25 minutes.
• I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed.
• Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.

MELT-IN-YOUR-MOUTH STRAWBERRY MUFFINS

Steps:

• Heat oven to 375.
• Mix dry ingredients.
• Make a well in the center and mix the eggs, yogurt, butter, and vanilla.
• Stir gently to incorporate dry and wet ingredients.
• Pour batter into muffin tins and bake 20-25 minutes or until golden brown.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350°F.
• Grease an 8-inch square pan, set aside.
• Cream butter and 3/4 C.
• sugar.
• Add salt and vanilla.
• Add egg yolks, beat until creamy.
• Combine 1 1/2 C.
• flour and baking powder, add alternately with milk to egg yolk mixture.
• Beat egg whites until soft, adding 1/4 C.
• sugar, 1 T.
• at a time and beat until stiff.
• Coat berries with 1 T.
• flour and add to batter.
• Fold egg whites into batter.
• Pour into prepared pan.
• Sprinkle top with remaining tablespoon of sugar.
• Bake for 50 minutes or until toothpick inserted in center comes out clean.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch pan.
• Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until soft and fluffy; mix in vanilla and salt. Add egg yolks and beat until creamy.
• Combine 1 1/2 cups flour and baking powder in a bowl; add alternately with milk to creamed mixture.
• Toss blueberries with 1 tablespoon flour in a small bowl. Add to the batter and fold in gently.
• Beat egg whites in a separate bowl until soft peaks form. Add remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into cake batter.
• Pour batter into the prepared pan. Sprinkle remaining 1 tablespoon sugar over top.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.