Blueberry Muffins:
1 egg
1/2 cup milk
1/4 cup oil
1 1/2 cups flour, sifted
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup blueberries
Beat egg slightly and stir in milk and oil. Sift together flour, sugar, baking powder and salt and add to wet ingredients. Stir until the flour is moistened. Batter should be lumpy. Add blueberries and fold in. Fill greased muffin tins 2/3 full. Bake 20 minutes at 400 degrees F. Makes 12 muffins.
Yorkshire Pudding:
1 1/2 cups sifted flour
2 tsp salt
2 cups milk (or 1 cup milk and 1 cup water)
3 rggs
fat drippings or butter
Sift flour and salt together. Beat in 1 cup milk, drop in 3 eggs and beat well. Add other cup of milk and beat well. The more you beat, the better. You can do this well in advance and let sit, beating occasionally, use wooden spoon, not a mixer. Heat oven to 400 degrees, add a bit of butter or meat dripings to cups of muffin tins. When fat is bubbling hot, fill tins with mixture to 1/2 to 2/3 full and bake for 15-20 minutes. Batter will puff up and should hold their shape when pulled out of oven. If they fall, not to worry, they are just as delicious. Serve topped with butter, gravey, brown sugar or whatever you feel like
1 egg
1/2 cup milk
1/4 cup oil
1 1/2 cups flour, sifted
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup blueberries
Beat egg slightly and stir in milk and oil. Sift together flour, sugar, baking powder and salt and add to wet ingredients. Stir until the flour is moistened. Batter should be lumpy. Add blueberries and fold in. Fill greased muffin tins 2/3 full. Bake 20 minutes at 400 degrees F. Makes 12 muffins.
Yorkshire Pudding:
1 1/2 cups sifted flour
2 tsp salt
2 cups milk (or 1 cup milk and 1 cup water)
3 rggs
fat drippings or butter
Sift flour and salt together. Beat in 1 cup milk, drop in 3 eggs and beat well. Add other cup of milk and beat well. The more you beat, the better. You can do this well in advance and let sit, beating occasionally, use wooden spoon, not a mixer. Heat oven to 400 degrees, add a bit of butter or meat dripings to cups of muffin tins. When fat is bubbling hot, fill tins with mixture to 1/2 to 2/3 full and bake for 15-20 minutes. Batter will puff up and should hold their shape when pulled out of oven. If they fall, not to worry, they are just as delicious. Serve topped with butter, gravey, brown sugar or whatever you feel like
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