Pleasant Valley Plant Farm

We are fans of a quick, but wholesome snack and muffins can fit that bill. A quality product with predictable results,  I have had continued compliments on the flavor, and wrapped can hold their quality 3 days.  Try my blueberry muffins any morning, and set a few aside for the push through the heavy work, you will enjoy the energy and may not need quite so big a dinner.

  I hope you will have fun and try my blueberry variety, I use this recipe often and I hope you will like your results.

Always have two bowls with muffins, one for the dry ingredients, which I whisk gently then the other bowl for all wet ingredients blended well.  Add the blueberries to the dry ingredients and stir gently, then add the wetingredients to the dry ingredients and stir ingredients till mixed, no more,do not over mix but rather just till you have wetted all the dry ingredients.  Fill the greased muffin tin or use paper baking cups then fill to the very top.  This always surprises me, but turns out the tallest muffins:-) 

  Mix 2Tablespoons of Cinnamon and 6 Tablespoons sugar, and sprinkle very thick on each muffin top.  Bake @ 23 minutes, check your oven only after 20 minutes, as early opening of the oven door releases too much heat and the muffins may, and probably will drop. Be patient, watch the last 3 minutes and test with a probe to determine doneness. I use a wooden toothpick and when it is inserted and comes out clean, they are done. 

  Know your oven and if it is accurate , you can rely on consistant results  Pre-heat oven to 400 degrees

2 Cups all purpose flour 

3/4 Cup sugar                               

1 Tablespoon Baking Powder                                                                                                                       

1/2 teaspoon salt                                       

1/2 teaspoon cinnamon                                                                                                                  

1/8 teaspoon cloves                                    

1/8 allspice  Place all dry ingredients in bowl and I use a whisk to gently mix dry ingredients

In another bowl :

Measure 1 cup of milk and add 2 teaspons of vinegar and let set for 3 minutes

 add 1/2 cup vegetable oil add

1 1/2 teaspoon vanilla the add

2 large eggs well beaten

 Now add 1 3/4 cup blueberries to dry ingredients, then add the wet ingredients

stir slowly not to over mix, when well blended, then pour to full each muffin cup and bake 17-23 minutes,

 in a pre-heated 400 degree oven.                                                                                                   

Please feel free to innovate and use 1/2 cup honey in place of the sugar, be sure to blend honey well with all wet ingredients , then keep the mixing of the wet, and dry, to just before filling baking cups.

 I am always changing things up and trying different combinations, even using cornmeal as part of the flour and with no spices or flavoring, creamed corn  to replace vegetable oil, with 2Tablespoons of sugar instead of 3/4 cup and instead of blueberries, add 3/4 cup shredded cheddar and  1 cup of shredded cooked potato,like the frozen kind used for hashbrowns, but fresh grated pre-boiled is best.  You can add freshly grated pepper, as this really enhances the cheese and corn flavor, for extra zip.

Most of all, enjoy the experience and share the fun with those that appreciate, the home made flavor from our farmhouse recipes!