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Tea Time for Mom

Photo courtesy of Abby Jenkins, www.abbyjenkins.com

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We have tens of thousands of kitchen, home and cookware items in our jam-packed shop in Manchester Center, Vermont. And as of September 17th, our friends in the middle of the state can visit us at our new shop in Brandon, VT. For those of you not familiar with Brandon - it is a cute, quaint little piece of Vermont that is brimming with artists, entrepeneurs and other very kind and wonderful folks.


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Available now!

Le Creuset’s Marseille Blue cookware. The newest shade from the industry’s color leader, Marseille is inspired by the deep blue seas and skies along the coast of southern France. Enjoy fresh recipes in a refreshng new hue!    

Blueberry Muffins

Ingredients
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 /4 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups blueberries (7 1/2 oz)
Special equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners

Preparation:

Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.

In a large bowl whisk together butter, brown sugar, milk, and egg until combined well.

In a separate bowl, combine flour, baking powder, cinnamon, and salt.

Slowly add the dry ingredients to the wet ingredients and stir until just combined. Fold in blueberries gently.

Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

Thank you to Vermont Agriculture for sharing this recipe with us.