By Kevin Williams
I’m always saying how much I like Amish cookbooks because of their anthropological value at providing a window into the culture’s time and place. But the same can be true of non-Amish cookbooks (that may well be why so many people collect cookbooks). My Mom has this 1962 Better Homes Cookbook which is ring-bound and full of recipes that reflect the time. Mom made a blueberry muffin recipe from the book with Aster. The muffins were good, but they really were more “biscuity” than muffiny. You can add a tablespoon or two of sugar to the blueberries also before adding them.
Serves: 12 muffins
- 1¾ cups sifted, enriched flour
- 2 tablespoons sugar
- 2 1 /2 teaspoons baking powder
- 3 /4 teaspoons salt
- 1 well-beaten egg
- ½ cup milk
- 1 /3 cup salad oil or melted shortening
- 1 cup fresh or well-drained frozen blueberries
- Sift dry ingredients into a mix bowl.
- Make a well in the center.
- Combine egg, milk, and salad oil.
- Add all at once to dry ingredients.
- Stir quickly only until dry ingredients are moistened.
- Stir in blueberries.
- Fill muffin tins and bake for 25 minutes.