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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.
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.
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