Friday, March 28, 2008

Blueberry Muffins

1 cup blueberries
1-1/2 cup self-rising flour
¼ cup oil
½ cup sugar
1 egg
½ cup milk

Beat egg; stir in milk and oil. Sift together flour and sugar and stir in egg mixture. Add berries.

Bake at 400° for 20 to 25 minutes.

This is a recipe from an old (I say old… it’s over 20 years old) church recipe book. The recipe is by a friend of mine that is a wonderful cook that inspired me to be a somewhat better cook. She took care of us at my former work place and brought muffins for many years.



Laura said...

This recipe -- and a follow-up conversation with Debbie -- brought up one of my other Great Food Crusades: The End of Baking Mixes as We Know Them.

Debbie mentioned that it took 10 minutes to make these muffins. TEN MINUTES. And she whipped them up before coming to work today. That's futher evidence against this myth that baking mixes, cake mixes, cornbread and muffin mixes SAVE TIME. Folks, you still have to measure your liquid. You still have to measure oil. You still have to crack an egg.

Instead, what you get in most commercial mixes are emulsifiers, preservaties, tons of sodium and berries that have had the life dried from them. You also get tunnely muffins that are tough, simply because the flour and leavening agents have been pulverized and pummeled during production and shipping. All because it saves you from measuring 1 1/2 cups of flour?? I don't get it.

Now, some organic, natural mixes are available online, but they cost far, far more than the stuff you get on a traditional grocery shelf. We've reviewed some, and they're great, but they're not full of crap, either.

Mixing your own saves tons of money, and it makes sure you know what you're eating. Seriously, if my 5-year-old daughter can measure and mix a pan of cornbread, surely it's not too much of a chore?