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| This batter can be baked in jumbo or oversize muffin tins. Frozen blueberries may substitute fresh. |
| 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature |
| 3/4 cup sugar plus 2 tablespoons for sprinkling |
| 3 1/2 teaspoons baking powder |
| 1. Heat oven to 375°. Place a Silpat (French nonstick baking mat) or parchment paper on a |
| baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six |
| 10-by-3-inch strips; use them to line molds (paper will extend above rims). |
| 2. Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the |
| paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute |
| 3. Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in |
| mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in |
| blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush |
| tops with cold water; sprinkle 1 teaspoon sugar over each. |
| 4. Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin |
| comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins |
| to hold parchment. Serve at once. |
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