Blueberry Ginger Muffins

by Millie Bentley

Greetings. Last week we were supposed to publish a recipe for blueberry pie with cream cheese. However, we were not able to find it so we’ll keep looking. Meanwhile here’s a recipe for blueberry muffins that one can serve as a dessert. Makes 12 muffins.

Blueberry Ginger Muffins

Rub 12 muffin tins with butter

3 tablespoons unsalted butter melted and cooled slightly

3 large eggs

One cup milk

1/3 cup honey

One tsp lemon zest

1/4 tsp salt

3/4 cup whole wheat pastry flour

One cup tundra blueberries stemmed as needed

2 tsp finely chopped crystallized Ginger

Confection sugar optional

Pre heat oven to 325゚. Whisk together the eggs, milk, honey, butter, lemon zest and salt in a large mixing bowl. Gradually whisk in the flour to make a batter which will be slightly lumpy. Pour batter evenly among the muffin tins. Sprinkle evenly with blueberries and Ginger. Bake in middle rack of preheated oven 20 to 25 minutes or until centers are set.

Transfer to a wire rack to cool. Run a knife around edge of tin to loosen. Serve warm. These can be refrigerated for up to 2 days and warmed in the microwave for 20 to 30 seconds each before serving.

Until next week amigos, vaya con Dios.