Everyone gets to experience this Maine recipe during their visit. I hope you enjoy making them yourselves. They are the best with fresh Maine blueberries.
Maine Blueberry Lemon Muffins
2 eggs
1/2 c canola oil
1 c sugar
1 c non-fat yogurt
2 c all-purpose flower
1 tsp baking powder
1/2 tsp baking soda
1 tsp grated lemon peal
1 c fresh or frozen Maine blueberries
Preheat oven to 375 degrees. in large bowl, beat together eggs, oil, and sugar. Stir in yogurt. Add dry ingredients just until blended; fold in blueberries. Spoon into greased muffin pan. Bake 18-25 minutes until slightly golden on top.
Oatmeal Drop Biscuits
1 c all purpose flour
1 T baking powder
¼ c shortening
1 c quick cooking rolled oats
1 beaten egg
1/3 C milk
2 T honey
Stir thoroughly dry ingred. Cut in shortening till mix resembles crums. Stir in oats. Combine egg, milk, honey, add all at once to dry mix. Stir until moistened. Drop by spoonfuls onto greased baking sheet. Bake 425 Deg for 8 min.
Baking powder biscuits
2 c flour
1 T baking powder
½ t salt
½ c shortening
¾ c milk
cut shortening into dry mix. Add mild stir just till dough clings together . Kneed 10 times. Roll or pat out to ½ in. Cut . Bake on ungreased baking sheet. 400 deg. 10 – 12 min.
Diabetic Muffins
1 c raisins
1 c water, cook until tender
Add: 2 c unsweetened applesauce or bananas, ¾ c cooking oil 2 egg 1 c brown sugar substitute
Mix well
Blend in 1 t soda, 1 ¼ ts cinnamon, 2 c flour, ½ tsp nutmeg
½ t salt, 1 t vanilla Bake 350 for 12-15 min.
Tropical Muffins
2 c flour
1 t baking powder
½ t baking soda
½ salt
½ c brown sugar
1 beaten egg
1 c sour cream
1 8 ¾ oz crushed pineapple
½ chopped nuts
½ c coconut
1/3 c cooking oil
Stir together dry ingredients. Stir in brown sugar
Combine egg and sour cream. Stir in undrained pineapple, nuts, coconut. Bake in muffin pans. 400 deg 20 min.
Pumpkin Muffins
Stir thoroughly 1 ½ cup flour ½ c sugar, 2 t baking powder, ¾ t salt ½ t cinnamon and ½ t nutmeg. Cut in ¼ c shortening till fine. Combin 1 egg, ½ c canned pumpkin, ½ c milk, add to dry mis and stir, stir in ½ c light raisins. Fill pan 2/3 full, sprinkle with sugar, Bake 400 deg 18 – 20 min
Date-Orange-Nut Muffins:
1 ¾ c flour
¼ cup sugar
2/1/2 t baking powder
¾ t salt
1 beaten egg
1/3 cooking oil
¾ c orange juice
½ c chopped dates, ½ chopped nuts, 1 T orange peal zest.
Stir together first 3 dry ingred. Add salt combine other ingred and mix well to moist. Bake 400 deg 20-25 min.
Banana Muffins
2 c sugar
3 eggs
1 ½ c oil
2 c ripe bananas, mashed
2 ½ c flour
2 t baking soda
1 t salt
2 t cinnamon
1 c coconut
1 c nuts
1 small can crushed, drained pineapple
Mix dry ingred, add wet mixed together. Pake 12-15 min 350 deg
Blueberry Buckle
½ c shortening
¾ c sugar
1 egg
2 c sifted flour
2 ½ t baking powder
¼ t salt
½ c milk
2 c fresh blueberries
½ sugar
½ sifted flour
½ t cinnamon
¼ c butter or margarine
Cut shortening and ¾ c sugar; add egg and beat till light and fluffy. Sift together 2 c flour, baking powder, sale, add to creamed mixture alternately with milk. Spread in greased 9×9 pan, top with berries. Mix ½ c sugar, ½ flour, cinnamon, cut in butter till crumbly. Sprinkle over berries. Bake at 350 deg 45 min.
Zucchini Muffins
3 eggs
1 c oil
2 c sugar
2 c raw zucchini shredded
2 c flour
½ tsp baking powder
3 t cinnamon
1 t soda
1 t salt
1 c nuts
2 t vanilla
Blend oil and sugar, add beaten eggs, chopped zucchini. Sift dry ingred together, add chopped nuts. Mix well add vanilla. Bake in muffin tins 15-18 min. 350 deg.
Apple Muffins
2 c flour
½ c sugar
4 t baking pwd
½ t cinnamon
½ t salt
1 c milk
1 egg
1 c chopped apple
¼ c oil
dash of vanilla
Sift dry ingredients. In another bowl blend oil milk, egg, and apple. Mix with dry, stir until lumpy. Bake 400 deg for 20 min. Sprinkle butter, sugar cinnamon and chopped nuts over top. Before baking.
Black Raspberry Breakfast Muffins
adapted from The Gourmet Cookbook (which I can’t get enough of!)
3/4 stick (6 Tablespoons) unsalted butter
1/3 cup whole milk
1 large egg
1 egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups berries (I used frozen black raspberries)
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter or spray muffin cups. This recipe makes 12 standard muffins. If using paper cupcake liners, you don’t have to grease the muffin pan.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries.
Divide the batter among muffin cups and spread evenly. Sprinkle generously with turbinado sugar. Bake until golden and crisp and a wooden pick or skewer inserted into the center of a muffin comes out clean, 18-20 minutes Cool in pan of a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. (I used paper cupcake liners, and didn’t have to grease the pan.) Serve hot, warm or at room temperature.
Easy Blackberry Cobbler
4 cups fresh blackberries (or black raspberries)
1 tablespoon lemon juice (use fresh if you have it)
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.