I should clarify something, as I said in my previous post, I wasn’t always a fan of cooking but I have always loved to bake. As I was getting ready to start Suzanne’s Table, I started thumbing through my copy of my mom’s cookbook. It did not come as a surprise to see the pages with cookies, pies and other baked goods were the ones with remnants of spilled ingredients stuck to them.
My mom didn’t bake often, she left that to my grandmother, who you will learn about later, but when she did bake one of my favorite things she made were her blueberry muffin cakes. The muffin itself is tasty, but what makes them so fabulous is you roll them in melted butter and cinnamon sugar as soon as they come out of the oven. My favorite way to eat them is fresh out of the oven, but my husband disagrees with me. He swears they are better the next day. Hopefully you will try to make them and let me know which way you think is better.
Blueberry Muffin Cakes
Makes 18 muffins
½ cup Vegetable shortening
2 Eggs
2 ½ tsp Baking powder
½ tsp Nutmeg
2 cups Fresh Blueberries
¾ cups Granulated sugar
2 1/3 cups UN-sifted all-purpose flour
½ tsp Salt
¾ cup Milk
To roll the muffins after baking
¾ cup Granulated sugar
¼ tsp Ground cinnamon
½ cup Melted butter
Preheat oven to 350 degrees
In small bowl, mix together all of the dry ingredients and set aside
In large bowl, cream shortening until light and fluffy. Gradually beat in sugar, once combined, beat in eggs. Alternatively add the dry ingredients and milk to egg mixture, beginning and ending with dry ingredients. Fold in berries (I like using them slightly frozen to keep them from splitting open during the folding process.) Spoon batter into greased muffin cups, filling to ¾ full. Bake for 20-25 minutes. While the muffins are baking, melt butter, and mix remaining sugar and cinnamon together in small bowl. Remove cakes from oven and cool slightly, remove from pan and roll muffins in melted butter, then in cinnamon sugar mixture.
Suzanne's Table 