Pumpkin scones

I find it amazing how hyperpriced, underqualitied and overroasted beans can set the standard for coffee. Now it seems that purveyor sets the standard for pastries too.

As you can tell, I'm not their fan.

Time and time again I've heard people wax lyrical about said purveyor's red velvet cake and recently their cakepops. At this time of year, it seems as if their pumpkin scones have won lauds and honours from those accustomed to their wares.

I tried one. I found it absolutely amazing that a lead-like pastry coffined by icing so thick, that it bore more of a resemblance to an oversized Trivial Pursuit wedgie, could be as dry as sawdust.

This is considered to be an amazing scone? I'll just chalk that up with other opinions like Chef Boyardee is the best Italian food (yes, said by a guy I used to date), Combo Number 3B at that restaurant around the corner that gives you free fried rice with orders that cost more than $15 is what people really eat in China (unless you are in China and the resto around the corner really does have a Combo Number 3B), and edible oil products are just as tasty as real cheese or actual whipped cream.

Part of the issue is, I think, this obsession with encasing every baked good in icing. Cookies, cakes, cupcakes, muffins and scones. Heck...I wouldn't be surprised if pies and tarts get the frosted over. Oh wait...certain commercial Bakewell tarts have fallen victim.

It's gotten to the point that I think people honestly believe that a thick slathering of icing sugar held together by butter/ margarine/ shortening/ water/ lemon juice/ stuff I don't want to think about will absolve all evils of the baked good it smothers.

No. No it doesn't.

I fully realise we all have different ideas as to what a scone should be like--heck, people can't agree how to pronounce the word--but I'm of the belief that a scone should be light, tender, abundant with nooks and crannies to nestle in clotted cream, jam or butter...and uniced.

I also think its pronunciation should rhyme with "lawn" as opposed to "loan."

Maybe that's the other problem... Maybe what the ubiquitous coffee shop sells is a scone-rhymes-with-loan (would explain the price), and I'm looking for a scone-rhymes-with-lawn (heck, I have no airs...I'll eat my scone on a lawn).

With about a third of a cup of leftover pumpkin puree, from Thanksgiving baking, I decided to make some pumpkin scones-rhymes-with lawns. After looking at about half a dozen recipes, and referring to my favourite one by Tamasin Day-Lewis, I came up with this one.

I'm quite happy with these scones. They come together easily, are tender, lightly pumpkinny and not cloyingly sweet. Perfect warm with a bit of butter.

Pumpkin Scones

adapted from recipes by Tamasin Day-Lewis, Shoebox Kitchen, Baking and Books, Eggs on Sunday and Pinch My Salt

Yield 12 (with a 6.25cm/2.5" cutter)

Ingredients
100ml (0.33c+1Tbsp) yoghurt
75g (0.33c/85ml) pureed pumpkin
1Tbps (15ml) cream of tartar
0.5tsp (2.5ml) cinnamon
0.5tsp (2.5ml) ground ginger
0.25tsp (1.25ml) ground cardamom
0.25ml (1.25ml) ground cloves
0.25tsp (1.25ml) ground nutmeg
280g (2c/500ml) all purpose flour
1.25tsp (6.25ml) bicarbonate of soda
0.25tsp (1.25ml) salt
65g (0.33 c/85ml) sugar
55g (0.25c/60ml) very cold or frozen butter
50g (0.33c/85ml) dried cranberries
25g (0.25c/60ml) walnut pieces

milk, cream or eggwash
sugar or demerara sugar, for sprinkling

Method
Preheat oven to 200C/400F and line a baking tray with parchment or tin foil.

Mix together the yoghurt, pumpkin, cream of tartar and spices. Set aside.

Sift together the flour with the bicarb, then mix in the sugar and salt. Grate in the butter. Rub the butter into the flour until the mixture looks like a combination of coarse bread crumbs with some pieces the size of small peas.

Quickly fold in the yoghurty mixture and lightly knead into a soft spongey dough. Incorporate the fruit and nuts.

Roll the dough out on a lightly floured surface to 1.25cm (0.5") thickness and cut into rounds. Remove to the lined baking tray and let rise for 10 minutes

Brush the tops with milk, cream, or an egg wash made of an egg beaten with water and sprinkle the top with a little granulated or demerara sugar.

Bake for 8-12 minutes. The scones will have risen, the bottoms will be a medium golden and the sides will have firmed a bit.

Notes

• Don't use pumpkin pie filling
• If you don't have all the spices, change them as you will, or simply use 1.75tsp of pumpkin pie spice (though I'm not entirely sure what's in it)
• Omit the fruit and/or nuts, or use what you think will work nicely
• Of course...the number of scones you'll get is dependent upon the size of cutter you use.

cheers!

jasmine

I'm a quill for hire!

Rhubarb Bread

Rhubarb rhubarb rhubarb.

One thing springs to mind:

The theatre.

Yes, I know. You were probably expecting me to wax lyrical about how rhubarb is a harbinger of spring--it's vibrant scarlet stalks shooting from the earth, it tarty tang crying to be be paired with sweet strawberries or perhaps coated in sugar and roasted until tender in syrupy pink juices.

Nope. I think of the theatre...and more specifically, performing in grade school plays.

For two years my grade school had a teacher who loved putting on school productions. I auditioned both years and both years I was cast. Whenever a group of actors milled about onstage as extras or a crowd, the direction was say "rhubarb" to one another. Apparently, from the audience it sounds like muffled conversation, but without any real sounds to distract from the scripted dialogue.

But now that those aforementioned scarlet stalks are bundled and available for a few weeks at the market, I two things come to mind:

I wish I had rhubarb growing in my backyard.

I must eat rhubarb.

I fully admit to not being overly ambitious about how I eat it: roasted with sugar and vanilla is my favourite, followed by combining it with strawberries as a jam or in pie.

In researching what others do with rhubarb, I found many, many pies (including crumbles and crisps), preserves and fools, but fewer cakes and breads. Wanting something for my afternoon tea (well, more like my afternoon snack while tapping away at the office keyboard), I looked at a few recipes including this one, some of these and this one and came up with mine.

I'm quite happy with this moist quickbread. Sliced, it reveals hidden gems of pinks and greens. Even though there's a lot of sugar (by my standards) the fruit's sharpness still comes through nicely.

Rhubarb Bread
Yield One 8.5" or 9.25" loaf

Ingredients
175g (310ml, 1.25c) all purpose flour
0.5tsp (2.5ml) bicarbonate of soda
0.5tsp (2.5ml) baking powder
0.25tsp (1ml) salt)
0.25ml (1ml) powdered ginger
0.25ml (1ml) cinnamon
75ml (0.25c + 1Tbsp) flavourless oil
150g (180ml, 0.75c) brown sugar
1 egg
125ml (0.5c) soured milk
150g (375ml, 1.5c) diced rhubarb
Optional: a few handfuls of granola (approx. 0.5c)

Method:
Butter and sugar an 22cm or 23cm (8.5' or 9.25")loaf tin. Preheat oven to 180C/350F

Sift together flour, bicarb, baking powder, salt and spices; set aside.

Beat together the oil, sugar, egg and milk.

Stir in the flour until about half of the dry ingredients have been incorporated. Tumble in the rhubarb and mix until just combined.

Pour into the prepared loaf tin and sprinkle granola over top.

Bake for 40-50 minutes or until an inserted skewer comes out cleanly.

Let cool fully before slicing. Serve as is or slather with clotted cream.

Notes:

- I used milk that was just about to turn, but you can use buttermilk, a mixture of milk with yogurt or sour cream or add about a teaspoon or two of lemon juice or vinegar to a half cup of milk.

- If you want a crunchy topping, but don't have granola, use a struesel topping, or chopped or flaked nuts coated in brown sugar and melted butter.


cheers!

jasmine

I'm a quill for hire!

Mango-ginger muffins with cashew-coconut streusel

We've all heard of drunk dialing and drunk texting...but sleep dialing?

The other night My Dear Little Cardamummy gave me a call. Nothing truly out of the usual...except she's currently back in India and our usual routine is to chat on Sunday mornings, unless something's wrong.

No, nothing was wrong.

She told me of the trip to the Ashram, how uncle was doing, visiting the book store, how My Big Strong Cardapoppy parked under a tree and the car was covered in copious amounts of bird poo.

I couldn't get a word in edgewise. I didn't expect to, so I just listend.

From her voice I could tell she wasn't quite awake, but awake enough to dial me. It was about 7am her time, so she probably rolled out of bed and reached for the phone.

At the end of her 15 minute one-woman show she asked me how things were. I wished her a happy Mother's Day. She thanked me and launched into a shorter soliloquy about mangoes.

"There are so many mangoes in our trees. They are falling everywhere."

"And falling on your head?"

"And making me grow short."

So there you have it. Mum's ever-shrinking stature is now being blamed on over-ripe fruit hurtling towards the ground, with only her own self cushioning their fall.

Needless to say I'm not spending Mother's day with My Dear Little Cardamummy, but I am thinking of her. Those ripe mangoes, squelching with sweet juices--along with the flavours that compliment them so well-inspired this week's breakfast baking.

These mango-ginger muffins topped with cashew coconut streusel are easy to pull together. You don't need fresh mangoes for these and can use frozen or tinned fruit (in fact, unless you live in an area where they grow, you may be better off to buy frozen or tinned). Serve them warm with a bit of butter and a hot cup of tea.

Mango-ginger muffins with cashew-coconut streusel

Yield 12 muffins

Ingredients

for the streusel topping

50g (125ml/0.5c) chopped cashews

25g (60ml/0.25g) shredded coconut

50g (60ml/0.25c) brown sugar

35g (60ml/0.25c) all purpose flour

2Tbsp (30ml) soft butter

for the muffins

210g (375ml/1.5c) all purpose flour

1tsp (5ml) baking powder

1tsp (5ml) bicarbonate of soda

0.75tsp (3ml)ground ginger

0.25tsp(1ml) salt

100g (125ml/0.5c) sugar

55g (0.25c) butter

3Tbsp (45ml) flavourless oil

60ml (0.25c) yoghurt

1 egg, beaten

225g (250ml/1c) diced mango

Method

Preheat oven to 200C/400F. Line a 12-bowl muffin tin with papers.

Make the streusel by rubbing the butter into the rest of the streusel ingredients. Set aside.

For the muffins, sift together the flour, baking powder, baking soda, ginger and salt. Set aside

Mix together the sugar, butter, oil, egg and yoghurt. Mix into the dry ingredients until about half combined--there will be clumps of flour and clumps of wet. You just want to get the mixing process started. Fold in the chopped mango until everything is just mixed. Do not aim for a smooth cake batter.

Divide into the papered bowls. Top with streusel mixture.

Bake for 20 minutes or until the tops are golden and an inserted skewer escapes with a few crumbs clinging to it.

Notes:

• You can use fresh, frozen or tinned mangoes. If you are using tinned, use a 398ml tin, drained of syrup.
• If you don't have raw cashews, but have roasted ones, simply rinse the salt off those and use them instead.
• You can substitute almonds or pistachios for cashews

cheers!
jasmine
I'm a quill for hire!

Red Prince apples: Apple scones

Disclosure: The apples used in this recipe were provided by the grower.

When my friend Peter of Martin's Fruit Farms told me he had a prince of a prezzie for me, how could I not be intrigued?

What arrived was a series of white hat boxes bound by a festive red ribbon, reminiscent of St. Bride's spire. And inside? A package to help celebrate the marriage of William and Catherine, Duke and Duchess of Cambridge: gilded caramel apple chocolate truffles, apple scones and five gorgeous Red Prince apples.

I've heard a lot about these apples as of late--lasciviously rouged, white flesh and sweet-tart flesh, delicious both eaten out of hand and baked.

So I tried one.

Fabulous red wrap. Juicy. Sweet with a bit of sharpness.

Remind you of anyone?

I must admit while the truffles were nice, I really wasn't enamoured with the enclosed scones. The accompanying recipe promised light and moist treats, but the moistness of the samples were from being underbaked. Not necessarily a good thing.

That said, I could tell the apples had kept their shape, texture and flavour. So I did what any self-respecting home baker would do: I baked up my own batch, based on my go-to recipe by Tamasin Day-Lewis..

The results? Lovely, light and golden scones, flecked with red and filled with apply goodness. Perfect warm, slathered with butter or a shwoosh of double Devon cream.

More information about Red Prince apples, including recipes, health benefits and an FAQ can be found on on RedPrinceApple.ca.

Apple Scones

Adapted from scone recipes by Tamasin Day-Lewis and the official Red Prince apple web site.

Yield 9-24, depending upon cutter size

Ingredients
170g (1.66c) baking apple, skin-on, finely chopped (1 apple)
25g (2Tbsp) sugar plus more for sprinkling
1Tbsp lemon juice
1 egg
a splash of milk or cream
450g (3.25c/1lb) all purpose flour
0.5tsp salt
1dspn (2tsp) cream of tartar
1dspn (2tsp) bicarbonate of soda
0.5tsp cinnamon
75g (0.33c) cold, unsalted butter (frozen preferred)
310ml (1.25c) yoghurt

Method
Preheat oven to 210C/425F. Line a baking tray with aluminum foil.

Mix chopped apple with lemon juice and 2Tbsp sugar and set aside.

Make an egg wash by beating the egg with cream. Set aside.

Sift together flour, cream of tartar, bicarb, salt and cinnamon. Grate and then rub butter into the flour mixture. Gently fold in yoghurt and apple pieces, without overworking the dough. Press into a 3.5-4cm/1.5" thick rectangle and cut out rounds of whichever size you prefer.

Transfer rounds to a baking tray, allowing 2.5-4cm (1"-1.5") between each. Brush with egg wash and sprinkle with sugar. Let rise for 10 minutes.

Bake for 15-20 minutes. The scones will be a warm golden colour and the interiors should be flaky and moist, without being damp.

cheers!

jasmine

I'm a quill for hire!

Banana muffins with nut streusel topping

Here in Canada, New Year's Day pretty much marks the end of what's essentially a month-long modern Bacchanalian feast with meats and wines and cakes and whiskys and shortbreads and brandies and trifles and punches and loaves and cheeses and chocolates. Lots of food, lots of frivolity and lots of leftovers.

Chances are on 1 January (and 2 January and 3 January), fridges and pantries are still filled with leftover feasts and edible presents...I do my best to get through it but some foods end up teetering close to their best-by dates.

So I looked about my fridge and counters to see what needs to be used up and what I can do with them. This year it was bananas and eggnog. Not wanting banana pudding, or a bread and butter pudding, these muffins are what came out of my oven. It was a happy accident and an experiment of "what happens when I mix all of these things together."

If you don't have any eggnog, just substitute milk or yoghurt instead (and add an extra tablespoon of sugar to the mix).

These muffins aren't cakes in waiting. They are hearty and toothsome and not overly sweet like some shop-bought monstrosities. For those who are thinking of changing their diet to something a bit more "healthy," well...it uses whole wheat flour to help your ease yourself into your newfound dietary asceticism.

Truth be told, I find little eggnoggy taste remains in the finished muffin, but a friend tells me there is a feint aroma. Personally, I think it's the nutmeg, but who am I to argue?

Banana Muffins with Nut Streusel Topping
Yield 12

Ingredients
For the streusel topping
25g (2Tbsp) soft butter
35g (0.25c) all purpose flour
50g (0.25c) brown sugar
25g (0.25c) chopped pecans, walnuts, almonds or other nuts
0.5tsp ground nutmeg

For the muffins
175g (1.25c) all purpose flour
75g (0.5c) whole wheat flour
1dspn (2tsp) baking powder
1tsp bicarbonate of soda
0.25tsp cinnamon
0.5tsp ground nutmeg
0.5tsp salt
225g (1c) mashed bananas (approx 2 large)
130g (0.66c) sugar
180ml (0.75c) eggnog
1 egg, lightly beaten
1tsp vanilla
1tsp rum or brandy or their extracts (optional)
30ml (2Tbsp) flavourless oil
45ml (3Tbsp) melted butter

Method
For the streusel topping:
Mash together all streusel ingredients into a crumbly mixture. Set aside.

For the muffins:
Preheat oven to 180C/350F and line a 12-bun muffin pan with papers.

Seive together flours, baking powder, bicarb, spices and salt. Set aside.

Mix together the bananas and sugar until the sugar melts into the fruit. Stir in eggnog, egg, flavourings, oil and butter until well mixed.

Stir the wet ingredients into the dry until just combined.

Divide into the prepared muffin bowls (the batter will nearly fill each bowl) and top with the steusel mixture. Bake for 20-30 minutes or until an inserted tester comes out clean.

Let cool in the pan for a few minutes before removing muffins to a cooling rack.


cheers!
jasmine
I'm a quill for hire!

Lemon-Cherry Muffins

Sunday morning baking is a not-so-secret pleasure of mine. Apart from lazily leafing through books and magaines for an inspriational recipe, there's a sense of calm that comes from weighing out flour, grating zest and whisking eggs with milk.

This is the time when I play with ingredients and flavours, tweak an old favourite and dare I say it...gild the lily. Sometimes things work, sometimes things don't. And sometimes things are so elusively close to where I want them to be, they become an obession of sorts.

Lemon-cherry muffins are my latest obsession. The recipes I've tried have been too cakey, too sweet, too lemony. Normally I can easily doctor or tweak something an get *exactly* what I want.

Operative word is "normally."

This quest is far from normal...I've been *this* close a few times but each subsequent attempt, although good, leaves me thinking "next time I'll just try this" or "next time I need to decrease this or increase that."

I'll revisit and tweak some more. When they are at that seemingly elusive happy point, I'll let you know, but for now here they are.

Far from perfect, they are perfectly serviceable. They may not proffer poofy domes that other recipes do but then again they aren't meant to be miniature cakes like the glaze-dipped offerings at chain coffee shops. They are sweet, but not overly so; they are moist, but not overly so. Since I'm looking for something that's closer to an old-fashioned muffin, with a heartier texture with warm nooks and crannies where lashings of butter melt into at breakfast or at afternoon tea.

Lemon-Cherry Muffins
Yield 18

150g (1.5c) sugar
grated zest and juice of one lemon
220ml (1c less 2Tbsp) buttermilk
60g (4Tbsp) unsalted butter, softened

2dspn (1.5Tbsp) flavourless oil
2 eggs
280g (2c) ap flour
1dspn (2tsp) baking powder
1tsp bicarbonate of soda
1pinch salt
200g (1 heaping c) cherries with their stones removed

Preheat oven to 190C/375F. Paper the muffin-tin bowls.

Rub the lemon zest into the sugar and set aside. Mix the buttermilk and lemon juice in a measuring jug and let sit. Sift flour, baking powder, bicarb and salt together.

Beat sugar, butter, buttermilk mixture, oil and eggs.

Quickly incorporate the dry ingredients, leaving some pockets of flour. Fold in the cherries until it all just comes together--you aren't looking for a smooth batter.

Fill prepared muffin tins and bake for 20-30 minutes or until an inserted skewer comes out cleanish.


cheers!
jasmine



I'm a quill for hire!

Happy Victoria Day: Blueberry Scones

Happy Victoria Day to all my fellow Canadians.

Whether or not you call it the May Two-Four or The May Long Weekend, I hope you're having a lovely weekend, the weather cooperates and you've marked the unofficial beginning of summer in a delicious way.

There really isn't an official food to celebrate the Queen's birthday. Along with opening up their cottages, and giving serious thought to their gardens, many use this weekend to fire up their barbecues for the first time.

A couple of years ago I posted a Victoria Sponge as my foodish offering. This year I continue with the baking theme and offer Tamasin Day-Lewis' fruit scones, which happens to be my go-to scone recipe.

It's been a while since I last made them and quite frankly I'd probably not have done up a batch if our lovely Judy from No Fear Entertaining hadn't tweeted a sconish SOS, which she posted about here.

The recipe itself is quite easy and forgiving, allowing for variations based on what you have on hand--milk, soured milk etc. I usually make it with either sour cream (with a touch of vanilla) or vanilla yoghurt. The amount of sugar is low, but could (and I'll say should) be adjusted based on the sweetness of the fruit you're adding--a sour punnet of blueberries may require up to another 25g of sugar, for example.

Blueberry Scones

Adapted from Tamasin Day-Lewis' Fruit Scone Recipe, from Tamasin's Kitchen Bible

Yield 24

450g (1lb/ 3.25c-ish) ap flour
0.5 tsp salt
85g (approx 0.3c) butter (cold)

either :
2tsp bicarb + 2tsp cream of tartar + 300ml (1.25c) buttermilk, sour milk, yoghurt or sour cream (mixed together)

or
2tsp bicarb + 4.5tsp cream of tartar + 300ml (1.25c) homo milk (full fat) (mixed together)

50g (0.25c) sugar (+ more for sprinkling)
100g (0.5-0.66c) blueberries (or dried fruit)

Preheat oven to 220C/425F; line a baking tray with parchment.

Sift together flour, salt and sugar. Grate/rub in butter and quickly mix in liquid until spongey.

Lightly knead until smooth and roll to about 1-2 cm (0.5"-0.75") thickness.

Roll the dough into a rectangle and then scatter the fruit and then fold the dough over on itself into thirds. Depending upon how juicy the fruit is, you can roll it out or just press it out with your fingertips.

Cut out scones (5cm/2" round cutter, wedges, etc), set on prepared tray for 10 minutes. Lightly brush with egg/milk wash and sprinkle with sugar and let rise for about 10-15 minutes.

Bake for 10 minutes.

Serve warm with butter, clotted cream, honey or preserves.

cheers!

jasmine

I'm a quill for hire!

Edna's favourite blueberry muffins

Honouring a loved one who has died is something, I think, that spans beliefs, borders and eras. The way we pay tribute may differ, but at the basis of it all, funerary rites and other types of memorials are performed as much for the living as they are for the dead.

In our family, when a relative dies, we have observances that are directly tied to religious and cultural rituals that are hundreds, possibly thousands of years old. There are physical rules we abide by--such as those set by my great-great (something) grandfather as to how we are to be buried. There are spiritual observances--such as 40 nights of chants and prayers, led by family or Church elders. And then, there are the dietary restrictions we have--strict vegetarian diet for 40 days.

If I remember correctly, if the deceased had no brothers, then the sisters host a vegetarian feast after 30 or 35 days where all family members, friends and others who can attend, do. If there are brothers, then there is an omnivorous banquet on the 40th death day. These feasts take place after Church ceremonies and can attract hundreds, if not more than 1000 people (I attended a feast for my uncle when I was last in India and there were about 400 people there, to which my mum said that that was only 1/4 of the family).

Today is the 40th death day of our dear Edna.

About three weeks after her passing, a public memorial was held at Wilfrid Laurier University in Waterloo. About 500 people attended. There were literary lights such as Wayson Choy, there were culinary notables such as Rose Murray, there were also a number of politicians, but what made it wonderful, was there were so many people who were just plain, normal people who were friends, acquaintances or fans.

Dear Friend introduced me to one of Edna's close friends:

"Oh! You're Jasmine!"
"Ummm...yes."
"Edna told me all about you!"
"She did?"
"Oh yes. She told me all about your visits and that wonderful Indian food you brought and what you do (and then proceded to give me details from my Edna visits, and the treats I brought her)."
I was speechless.
She continued,"You know dear, it was a very new friendship, but for Edna it was a very deep friendship."

I thought I was going to cry. Here I was thinking that this woman who touched me so deeply really didn't know me from the next fan who dropped in...I couldn't have been more mistaken.

The day was filled with little moments like that. Mr. Choy and I had a lovely chat about Edna and I told him that she really did like him a lot, filling him in on details of conversations. Even after her death, Edna Staeber continued her magical way of making each one of us feel special.

After the speeches and video clips we spilled into the reception, its tables laidened with sandwiches and sweets. Bowls of punch were off to the side as were carafes of coffee and tea. But everywhere--and I do mean everywhere- were wicker baskets filled with blueberry muffins. The Laurier catering team was given Edna's favourite muffin recipe (she was known for feeding muffins to visitors) and they made hundreds of them. The recipe was also given to each of us, along with a copy of her favourite poem.

I truly believe that death only comes when one has been forgotten permanently. The body may be dust, but memories are what keep us living. I think, through her many, many friends, and countless fans and owners of her books, Edna will be with us for a very long time.

So, in my own little space, here is one more way I hope to keep this wonderful person with us. I hope you try the recipe--it is effortless and forgiving...and somewhat addictive.

In her own words "I've eaten a lot of blueberry muffins in my day, but none as good as my sister Norma's."

Edna's Favourite Blueberry Muffins
Ingredients
50g soft butter (1/4 c)
125g sugar (3/4 c)
1 egg, well beaten
160g pastry flour (1-1/2c)
1/2 tsp salt
1 dspn baking powder (2 tsp)

125ml milk (0.5c)
150g blueberries (fresh or frozen) (1 c)

• Preheat oven to 375F/190C and line or butter 12 medium muffin cups/9 large muffin cups.
• Sift together flour, salt and baking powder.
• Cream together butter and sugar. Add sifted dry ingredients alternately with milk. Fold in blueberries.
• Fill the tins (at least 2/3 full). Bake for 15-20 minutes or until done.

cheers!
jasmine

tags:Edna Staebler Muffins

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Edit: Since posting this, I've found out the attendence guesstimate at the Laurier event was 500. I've amended the post...