How many of you Foodies out there have ever visited or lived at high altitude and tried to bake something , but found that your cakes were concaved, you ended up with flat cookies and your muffins were much too dry. The following recipe has been treasured for over 100 years and continues to be requested today. Written for high altitude, I have included sea level adjustments at the bottom.
Enjoy!
High Altitude Blueberry Muffins:
* rounded tablespoon does not imply heaping tablespoon
Preheat oven to 375* F
1/3 cup, (3/4 stick) soft margarine
1 cup minus 1 teaspoon sugar (or 3/4 cup plus 2 Tbls. sugar substitute)
1 1/3 cups, plus 1 tablespoon milk or soy milk
2 teaspoons vanilla (optional)
3 cups, plus 2 rounded tablespoons flour
3 3/4 teaspoons baking powder
1 3/4 cups fresh or frozen blueberries
Topping:
2 tablespoon sugar (or sugar substitute)
2 tablespoons flour
1 teaspoon cinnamon
Mix and put aside
Muffins:
1. Thoroughly mix together the margarine, sugar, milk, vanilla, flour and baking powder.
2. Gently mix in the blueberries.
3. Thoroughly grease muffin pan with pan spray, butter or margarine. 8-9 large muffin sections, 12-14 medium sections or approximately 3 dozen mini muffin sections.
4. Fill each section almost to the top with batter.
5. Sprinkle topping mixture on top each muffin.
6. Bake 16-35 minutes (depending on chosen size) or until inserted knife or toothpick comes out clean.
Immediately remove from muffin pan to prevent further baking, allow to cool for 3-4 minutes and wrap individually in cellophane or place in zip-lock bag. (Cellophane works better)
Sea Level Adjustments:
Decrease flour to just a smidgen below 3 cups or 3 level tablespoons.
Decrease milk by 2 tablespoons or just a smidgen above 1 1/4 cups.
Remove muffins from tins immediately, allow to cool for 10-12 minutes prior to wrapping in cellophane.