Willams & Sonoma – The Kids Cookbook
Prep time: 10 minutes
Cook time: 20 minutes
Serves 6
8 tablespoons(1 stick) unsalted butter, cut into 3 equal pieces
2 cups all-purpose flour
½ cup plus 2 teaspooons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¾ teaspoon vanilla extract
1 cup blueberries, rinsed and dried
Put the butter in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 or 2 minutes.
Using a pot holder remove the pan from heat and set aside to cool.
Preheat your over to 375 F. Line a standard 12 cup muffing pan with paper liners.
In a small mixing bow, combine the milk, egg and vanilla. Using the same folk, beat until well blended.
Add the mild mixture, melted butter and blueberries to the flour mixture. Using a rubber spatyla, stir gently until ingredients are just blended.
Spoon equal amounts of the batter into the muffing cups. Sprinkle the 2 teaspoon suger evenly over the tops.
Bake the muffins until they have risen and are golden 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
Using oven mitts, remove the muffin pan from the oven and place in on a wire cooking rack. Let the muffins cool for at least 15 minutes before removing them from the pan.
Gently turn the pan over, letting the muffins fall out onto the rack. Makes 12 muffins.