Blueberry muffin secret?

On 4/3/2011 1:21 PM, Ophelia wrote:



Actually years ago I Googled one that as referenced here:
"Jordan Marsh Blueberry Muffins" (supposedly from the Boston store's
bakery) and I thought it was worth while making, but not exceptional.

gloria p
 
sf wrote:
No way. Sooo, as I eat them, assuming the exterior has gotten
soft, I am apt to halve them, put the halves exterior up, and
broil them until they start browning. Of course, there is a fine
line between getting the exteriors to be nice and crunchy and
incinerating then.

--
Jean B.
 
On 04/04/2011 2:05 PM, sf wrote

I have given up on store bought blueberry muffins. They are more like
cup cakes than muffins. I like muffins. I don't have much use for
cupcakes, especially cupcakes made from a mix. There is something in
cake mixes that does not agree with me.


I use the Versatile Muffin Mix in the Laura Secord cook book. I add
frozen blueberries to the dry ingredients just before I mix them with
the wet. I end up with blueberry muffins, not blueberry cupcakes.


I avoid most commercially made muffins. They tend to be even worse for
you than donuts because of fat and sugar. However, there is a bakery
around the corner from me that sells healthy muffins. I am starting to
have trouble with decision making. She usually has only or three
varieties of muffin and it is getting harder and harder to decide which
to have because they are so good. Even her cornmeal muffins are
incredible. I had a break today because she had maple muffins and I had
never tried them before. Delicious.
 
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