We recently had a guest request the recipe for both our Blueberry Muffins and Cinnamon Puffs. Come back soon and enjoy them here but for now, we hope you’ll try these easy recipes at home and reminisce about your stay here at Arcady . . .
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 stick butter or margarine (we use organic butter)
- 1 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- 1/2 cup milk
- 1 to 1 1/2 cups fresh blueberries (can substitute other fruit)
Soften butter to room temperature in a large mixing bowl. Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder and salt. Beat softened butter until fluffy. Add in sugar, eggs and vanilla and mix well. Stir flour mixture into butter mixture. Add milk and stir together mixing until just moist (take care not to over mix). Fold in blueberries. Fill greased muffin tin about 3/4 full. Bake for 25 minutes or until light golden in color. Let cool in pan on cooling rack for a few minutes, remove and serve warm.
- 3 cups flour
- 1 1/4 cups sugar, divided
- 2 1/2 tsp. baking powder (I forgot this ingredient once and while they tasted the same, they were more like panels than puffs!)
- 1 1/4 ground nutmeg (we grate ours fresh)
- 3/4 tsp. salt
- 2 large eggs, slightly beaten
- 1 1/4 cups milk
- 1/3 cup butter plus 1/4 cup butter, melted and divided
- 1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Whisk together flour, 1 cup of the sugar, baking powder, nutmeg and salt in a large bowl. Make a well of dry ingredients, stirring just until moistened. (Batter may be lumpy.) Spoon into lightly greased muffin cups, filling 3/4 full. Bake for 20-25 minutes or until wooden pick inserted in center comes out clean. Combine remaining 1/4 cup sugar and cinnamon in a small, shallow bowl. Let muffins cool just enough to handle; dip tops of hot muffins into remaining 1/4 cup melted butter (Dave’s job!), then into sugar mixture until coated. Serve warm.
Happy baking – we’d love to hear your results!