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Saturday, November 21, 2009

Blueberry Muffins

Friends of ours invited us to their home for an American-style brunch: waffles, bagels, and omelets. Since I didn't want to go empty-handed, I baked a dozen blueberry muffins.

Muffins are quite easy and fast to make. I typically use the recipe in the Gourmet Cookbook: mix egg, egg yolk, melted butter, and milk with flour, baking powder, sugar, salt, and blueberries; distribute equally in muffin pan; top with a mixture of butter, flour, and sugar; and bake in the oven at 375F for around 20 minutes.

Home baked muffins are far superior to the industrially produced ones in stores. Not only do they taste better you also get a kitchen full of wonderful baking smells.

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