Quick breads are defined and their ease of preparation is discussed. The three mixing methods used to prepare quick breads, the creaming method, the muffin method and the biscuit method are defined and reviewed in detail. Chef Sokol shares the recipe for her award winning blueberry muffins.
Grandma Etta’s Blueberry Muffins
Makes 12-14 standard sized muffins
2 cups all-purpose flour
1 tablespoon baking powder
4 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg
1 cup milk
1/4 cup canola oil
2 cups fresh or frozen blueberries (unthawed) — mixed with 1 teaspoon all-purpose flour
Extra granulated sugar for sprinkling
- Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray. Set aside.
- Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
- In another bowl, whisk together the egg, milk, and oil until blended.
- Pour the liquid ingredients into the dry ingredients and mix only until combined.
- Toss the blueberries and 1 teaspoon of flour into a bowl and fold them gently into batter. Do not overmix!
- Fill the muffin cups two-thirds full. If there is remaining batter, spray another pan and fill in the same manner. Sprinkle each muffin with granulated sugar.
- Bake for approximately 20 minutes, or until lightly browned and a cake tester or sharp knife inserted into the center of a muffin comes out clean.