Blueberry Muffins
A delicious tea cake made with potatoes.
Kronans kaka
3.5 oz almonds
2 medium sized cold cooked potatoes, grated
2.5 oz butter
3/4 cup sugar
2 eggs
Preheat the oven 325° Grease and dust a round cake tin.
Ground Almonds.
Cream the butter and sugar.
Stir in one egg at the time and stir the almond and potatoes.
Pour into the cake tin.
Bake the cake in the cooler part of the oven for 40-50 min.
Let 15 min. before turning it out.
Serve the cake with whipped cream and jam, lemon cream or vanilla custard.
8/17/2005 Edit
Blueberry Muffins
Stephanie View Delete
I filled just over 3/4 full and ended up having to cook these 5-10 min longer.
Blueberry Muffins
4 cups flour (I use white whole wheat)
4 tsp baking powder
1/2 tsp salt
1 cup unsalted butter
2 Tbsp lemon juice
2 cup sugar (I use Sucanat)
4 eggs
1 1/3 cups milk
2 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
3-4 cups blueberries
Sift the flour, baking powder, salt and nutmeg together and set aside.
Cream the butter and sugar with a mixer or beaters until light and fluffy.
Add the eggs one at a time blending for a few seconds before adding the next one.
Add the vanilla and lemon juice and mix until blended.
Add the flour mixture alternately with the milk, beginning and ending with the flour.
Add the blueberries and mix by hand.
Fill muffin tins 3/4 of the way full.
Bake at 350 for 15-18 mins. until nice light brown not too golden.
