Muffins are an integral part of several breakfast traditions.
New Englanders celebrate the coming of spring with a May Day breakfast, where muffins and coffee are served together with pancakes, Johnny cakes, scrambled eggs, homefries, bacon, toast, orange juice, and anything else that could be served for breakfast, for a very hearty meal that happens only once a year.
Mothers take advantage of the comfort that muffins, coffee, juice and good shoulders to laugh and cry on bring to them on the first day of school.
People rushing off to work only have time for a quick breakfast of muffins and coffee, most often taken on the run.
A muffin in her favorite flavor and coffee, served on a tray with a flower in a bud vase, is a favorite breakfast in bed for a woman whose family is remembering her on Mother’s Day.
For whatever purpose, a muffin, like the blueberry one featured in the following recipe is a good companion for coffee, to bring a flavorful start to a great day.
Blueberry Muffins (Prep: 15 min. / Bake: 20 min. / Cool: 5 min.)
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
3/4 cup milk
1/2 cup melted butter (no substitutes)
1 tablespoon finely shredded orange peel
1 cup fresh or frozen blueberries, thawed
Coarse sugar (optional)
1. Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.
2. Stir together flour, sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.
3. Combine eggs, milk, butter, and orange peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
4. Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.