Blueberry muffin secret?

D

dvskitten

New member
There are gallons of blueberries in the freezer that needs to be emptied.
I'm searching for the secret ingredient to make blueberry muffins really
terrific. I don't need a recipe or method; just would love to know what
makes the difference in good and great. I've tried using brown sugar and
adding lemon in one form and another. Please don't violate your great aunt
Phoebe's death bed confessions or anything but what is the special spoonful
that makes a blueberry sing the Hallelujah Chorus? Polly
 
In article ,
"Polly Esther" wrote:


Marijuana.

Actually, I like to sprinkle a little coarse sugar on top just before
putting them in the oven. I have a bag of turbinado that I have been
using for such things lately.

--
Dan Abel
Petaluma, California USA
[email protected]
 
I've tried lemon zest, Bob. Do you think maybe the freshness of the lemons
would make a difference? It just could be that my lemons were kinda wimpy.
Polly
 
Polly asked:

There are gallons of blueberries in the freezer that needs to be emptied.
I'm searching for the secret ingredient to make blueberry muffins really
terrific. I don't need a recipe or method; just would love to know what
makes the difference in good and great. I've tried using brown sugar and
adding lemon in one form and another. Please don't violate your great aunt
Phoebe's death bed confessions or anything but what is the special spoonful
that makes a blueberry sing the Hallelujah Chorus? Polly

"Dan Abel" Marijuana.
 
"I'm back." wrote in
news:[email protected]:

anything
62


And a recipe........

http://www.50-yardline.com/blueberries.pdf



http://www.50-yardline.com/details.html

"50 Yard Line Blueberry Muffin Recipe
The 50 Yard Line Steakhouse is happy to make our Blueberry Muffin Recipe
available for our customers. The recipe calls for a "Secret Ingredient"
that we have used for many years to make our muffins extrodinary. That
"Secret Ingredient" is now available to purchase for you to use in your
home. Butavan is the "Secret Ingredient" that gives our muffins that
distenctive flavor. It can be purchased at the steakhouse for $12.00 per
pint, or $45.00 per gallon. PRINT our Blueberry Muffin Recipe"

--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed
 
On Apr 3, 12:16?am, "Polly Esther" wrote:

Pure almond extract is wonderful and delicate. It just works with any
fruit baked good. Try it soon.
 
On 4/04/2011 12:14 AM, Stu wrote:
I made some berry muffins recently based on a moist corn bread recipe
using Polenta and no flour at all with some almond meal added then a
little good yoghurt after cooking , light moist and terribly morish

--
X-No-Archive: Yes
 
On 03/04/2011 12:16 AM, Polly Esther wrote:

I just use the usual muffin recipe and toss the frozen blueberries into
the dry ingredients before mixing with the wet. That cuts down on the
juice leeching into the batter.
 
On Apr 3, 12:16?am, "Polly Esther" wrote:

Make sure your dry ingredients equal a decent MUFFIN, and nix on those
cake-like things they call muffins in the bakeries and suprmkts.
My muffins are more than 60% whole wheat, so there's some body to em.

I add a tsp. of lemon zest or sometimes orange.

Sprinkle a tiny bit of sugar on the berries before you add to the
batter.

I quit using the nonstick tins too and those papers. I just rub a tad
oil on the tins with a paper towel.

I bake em at 420, then after they are safe to remove from the tins,
they go on a cooling rack, then back into the cooling off oven til a
nice crisp outer shell is formed. I hate those things from the
supermkt which stick to yer fingers.
 
On Sun, 03 Apr 2011 10:25:50 -0400, Dave Smith
wrote:


Soon as you start mixing you'd have totally blue batter... frozen
berries don't really work well for muffins, at least not visually,
they're too juicy. I'd use those frozen blueberries to make danish
pastry filling, blueberry pie/tart filling, great for blueberry ice
cream. Nowadays for muffins it's best to use freeze dried
blueberries, even better than fresh. Nowadays freeze dried berries of
all types are less expensive than fresh, they use no freezer space,
and they have a long shelf life. I read somewhere recently that more
than half the US strawberry crop is freeze dried... peruse the dried
cereals aisle and see where many go.
http://store.honeyvillegrain.com/freezedriedblueberrieslargecan.aspx
Check out all Honeyville's freeze dried fruit/veggies.
http://store.honeyvillegrain.com/freezedriedfruits.aspx
http://store.honeyvillegrain.com/freezedriedvegetables.aspx
Their freeze dried 'shrooms seem like they'd be handy to have, and
their freeze dried broccoli sounds interesting.
 
On 4/2/2011 10:16 PM, Polly Esther wrote:


You need to specify what you are looking for--a carboardy, HEALTHY
muffin, or a light, fluffy, unhealthy cakey delicious one. Can you tell
my preference? ;-)

gloria p
 
On 03/04/2011 12:30 PM, Brooklyn1 wrote:


That's why I add them frozen to the dry ingredients. The flour sticks
to the berries and reduces the colour bleed.


I'd use those frozen blueberries to make danish
 
On Sun, 03 Apr 2011 12:30:47 -0400, Brooklyn1 wrote:

snip

As long as the blueberries are added frozen to the dry ingredients and
the batter receives no more than 1- 15 strokes to mix, the batter will
not be blue. That is, if you are making real muffins, not tiny cakes.
Anything you have to beat with a mixer will make blue batter.
Janet
 
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