|字體：小 中 大|
Sunday Mornings Brunch By Curtis
Growing up, every other day of the week meant there was something to do
or somewhere to go almost first thing in the morning.
Sundays in that time were different.
My mother would be up before us and would take the time to make
something more special for breakfast or brunch.
Our family was a little unusual, especially by today’s standards,
in that we would always have dinner together in the dining room
without any outside interference from televisions, etc.
This was also the case with Sunday mornings.
We would wake up later and by the time we came down breakfast
would most likely be ready.
Blueberry muffins were one favorite.
Not too difficult to put together in a short time, satisfying,
and either with fresh blueberries in season,
or with blueberries frozen in summer to remind a winter morning
of the return of the season.
1 ½ cups unbleached flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup soft butter
½ cup milk
1 cup blueberries
Preheat oven to 400. Sift the flour, baking powder, and salt together into a bowl.
Mix in the sugar. In a separate bowl, beat the egg and add the milk.
Then add this and the butter to the dry ingredients. Do not overmix.
Fold the blueberries into the batter and fill greased muffin cups ¾ full.
Sprinkle a little sugar on top of each muffin.
Bake for 15 to 18 minutes.
Muffins first became popular in England in the 1700’s.
Many different recipe variations are possible, but in America,
blueberries are the most popular addition to muffins.
Wild blueberries are a native plant to the Americas,
and blueberries were first bred and cultivated as a farm crop
a little over 100 years ago.
Sunday Mornings Brunch都是Curtis包辦的.
|( 休閒生活｜美食 )|