Mimi’s Cyber-Cookbook Chapter 5: Biscuits and Muffins
August 10th, 2012 | 
Author: Here is our favorite Blueberry Muffin Recipe given to me years ago by my friend Audrey:
Blueberry Muffins
1/2 c. milk
1/4 c. salad oil or melted shortening
1 egg, slightly beaten
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 to 1 c. fresh or frozen blueberries
Mix milk and shortening with egg. Sift dry ingredients together and add to milk mixture. Blend in blueberries. Pour into greased or paper-lined muffin tins. Bake at 400 degrees for 20-25 minutes. Yield: 12 Muffins
Note: I use aluminum-free baking powder or make my own. I cannot stand that awful aluminum taste!
Posted in Mimi's Cyber-Cookbook
CHERRY LIME AND COCONUT MUFFINS
INGREDIENTS:
2 cups all-purpose flour
2/3 cup vanilla sugar (you can also use regular granulated sugar) (I used vanilla sugar)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup butter, melted (I used unsalted)
1/2 cup dried cherries, coarsely chopped
1/4 cup coconut
2 teaspoons lime zest, finely grated (I used almost 1 Tbsp)
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1 tablespoon coarse sugar, for sprinkling (optional) (I omitted this)
DIRECTIONS:
Preheat oven to 400 F.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. (I folded in the dried cherries). Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle the tops evenly with the coarse sugar.
Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack.
Makes 1 dozen
http://saraskitchen.blogspot.com/2007/01/cherry-lime-and-coconut-muffins.html