Sometimes someone snaps the whip to let me know I better get cracking and bake something for a hens’ party that starts within the hour. Normally happens when I have just mixed an icy martini, and settled into my lounge chair, just at kickoff.
But, the Careless Cook is one fast cookie, or muffin man. He’ll be back in front of the TV rapidly.
Few know that my muffins are quick. I say let those of the gentle sex continue to think the Careless Cook is a kitchen marvel. Or as the French say, C’est une merville! ! (Say-toon-mairvay) Sounds better in French. A lot of things do. But we’ll discuss that over a second martini.
Dang! My team just fumbled! It's time to get baking!
Ingredients
¼ cup sugar
1/3 cup butter melted
2 eggs
1 teaspoon or a quick slosh of vanilla extract
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
¾ cup milk
Two cups blueberries, fresh or thawed
Puttin’ It Together
Oven to 425 F or 220 C. Do it now!
Large bowl. Put together sugar and melted butter and mix well. I used an electric hand mixer.
Add eggs and vanilla extract and beat well.
Toss in flour, salt, and baking powder, and beat well.
Pour in the milk a little at a time and beat just long enough to be combined.
Gently fold in the blueberries.
Drop scoops of the batter into greased muffin tins or do as I do and use paper muffin cups (Amazon), as you can see.
Bake muffins for 22 minutes.
Took me about thirty minutes or less to get it in the oven and get back to the game. Quelle merveille! Kel mer-vay.
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