Follow, follow, follow follow, follow the muffin rules

blogff0355.JPGThe teeny tiniest weeniest things can make a difference when you bake. Set your eggs, still in their in shell, into a bowl of warm water while you get ready. All ingredients should be room temperature. Open up your bag of flour and stir it around with a fork before you measure. Spoon the flour into a cup til it’s heaping and without banging or tapping or smacking anything, slide the flat edge of a knife across the top to level it. Use your hand or a rubber spatula to mix the wet and dry ingredients together, stirring only until you don’t see any more flecks of flour; lumps are OK if for instance you happen to be up and at ’em to make blueberry muffins. Bake the muffins at the right temperature (400 degrees) or they will be flat from not enough umph or peaked like teepees from too much.
This is the same recipe as in the book. You need some things in life that never change.
Mix 3/4 cup of room temperature whole milk with 2 tablespoons of unsalted butter, melted and cooled to room temperature. Add 1/2 cup of granulated sugar and 1 egg, lightly beaten.
In a separate bowl, add 1 3/4 cup of all purpose flour with 1 tablespoon of baking powder, and a scant half teaspoon of salt. Combine the wet with the dry, using your hand, and mixing just until there are no more specks of flour. Add 1 cup of fresh blueberries. Grease your muffin cups and spoon the batter in until it is level with the top of the tin. Bake at 400 degrees.
These make a great base, sliced into rounds for berry shortcake, covered with fresh, sugared berries and topped with whipped cream.

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