Featured Cookbook

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1. Chocolate Cream Pie with Whipped Cream Topping

2. Monster Fudge Nut Cookies

3. Jumbo Crumbly Blueberry Muffins

4. Boston Cream Doughnuts

Book Description

Diner fare has become mythic. Though much of this food is best left to nostalgic recollection, the desserts served at places with names like the Silver Top or Miss Albany's were often choice. Tish Boyle's Diner Desserts celebrates this fact with its collection of more than 60 favorite recipes that includes old favorites like Banana Cream Pie and newer enticements like Chocolate Cheesecake Bars.

... (more)

Diner Desserts

Authors: Tish Boyle

Date: April 2000

ISBN: 0811824497

Publisher: Chronicle Books

Paperback

ORDER/INFO

These oversized muffins, packed with blueberry flavor are often found under cake keepers on diner counters They are best made when the berries are in season, June through August, but are still delicious when made with individually quick-frozen berries (not the ones packed in syrup)

Makes: 6 large muffins

• Crumble Topping

• 1/2 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/2 cup firmly packed light brown sugar

• 1/4 cup (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces

• Blueberry Muffins

• 1 cup fresh or frozen (unthawed) blueberries

• 2 cups plus 1 tablespoon all-purpose flour

• 2/3 cup granulated sugar

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1 large egg

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled

1. To make the crumble topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and stir and mash the mixture with a fork until the topping is crumbly. Set aside.

2. To make the blueberry muffins, preheat the oven to 350 degrees F. Generously butter six 8-ounce jumbo muffin cups. If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.

3. In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center.

4. In a medium bowl, whisk together the egg and buttermilk until combined. Whisk in the vanilla and melted butter. Pour the buttermilk mixture into the well. Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined. Add the blueberries and fold in just to distribute evenly. Do not overmix. Evenly divide the batter among the 6 prepared muffin cups. Evenly divide the crumble topping among the muffins, sprinkling it on top (about 1/4 cup for each muffin).

5. Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack. Serve warm, or cool completely. Store in an airtight container at room temperature for up to 2 days.

More From This Book:

1. Chocolate Cream Pie with Whipped Cream Topping

2. Monster Fudge Nut Cookies

3. Jumbo Crumbly Blueberry Muffins

4. Boston Cream Doughnuts

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