Tuesday, January 3, 2012

Blueberry muffins with ground walnuts and cinnamon

"They looked and smelled so charming that I thought there was something magical inside, something more than flour and sugar." he told her.

 “For the special thrilling quality of their friendship was in their complete surrender. Like two open cities in the midst of some vast plain their two minds lay open to each other. And it wasn't as if he rode into hers like a conqueror, armed to the eyebrows and seeing nothing but a gay silken flutter--nor did she enter his like a queen walking on soft petals. No, they were eager, serious travellers, absorbed in understanding what was to be seen and discovering what was hidden--making the most of this extraordinary absolute chance which made it possible for him to be utterly truthful to her and for her to be utterly sincere with him." she replied.

  • Ingredients
  •  1 cup butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 2 ½ cups all-purpose flour
  • 1 cup blueberries
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup ground walnut
  • 1 teaspoon ground cinnamon

  • Directions
    1. 1. Preheat the oven to 200 °C and lightly grease or line with paper baking cups 23/4-inch muffin cups. 
    2. 2. In a large bowl, blend together the flour, baking powder, and salt. 
    3. 3. In a medium bowl, beat the egg, milk, butter and sugar until smooth. Add the vanilla extract. 
    4. Combine the two mixtures, blending until the dry ingredients are moistened. Fold in the blueberries, ground walnut and cinnamon. Use a wooden spoon and don't stir much. 
    5. Fill the muffin cups about three-quarters full. Sprinkle with ground walnut and cinnamon. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. 
    6. Cool completely on a wire rack.

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