1 3/4 cup all purpose unbleached flour
1/4 cup granulated sugar
2 1/2 tsp baking powder
3/4 tsp salt
3/4 cup milk
5 tbsp canola oil (or other veg oil)
1 cup fresh or frozen (thawed and drained) blueberries
2 tsp grated lemon peel
sugar for sprinkling
In a mixing bowl, stir together flour, sugar, baking powder and salt.
In a separate bowl, beat egg with milk and oil and then stir into dry ingredients just enough to mix all ingredients Don't worry about a few lumps! If you over mix muffins you will get flat, heavy muffins.
Toss blueberries and lemon zest together and fold into batter.
Spoon into 12 buttered muffin cups and sprinkle each lightly with sugar. Bake in a preheated 400 degree F. oven for 20-25 minutes or until golden. Serve warm, makes 1 dozen.
More behind the cut, including a recipe for electrolyte balance during illness
Orange Pecan Muffins
2 cups all purpose unbleached flour
1/3 cup granulated sugar
3 tsp baking powder
1 tbsp grated orange rind (orange zest)
3/4 tsp salt
1/2 cup orange juice
1/2 cup milk
2 tbsp melted butter
3 tbsp canola oil (or your favorite lightly flavored veg. oil)
2/3 cup chopped pecans
In a mixing bowl, stir together flour, sugar, baking powder, orange zest and salt.
In a separate bowl, beat egg with orange juice, milk, butter, and oil. Stir into dry ingredients and mix just enough to moisten. (Don't overmix!) Fold in pecans and spoon into 12 buttered muffin cups.
Sprinkle each lightly with sugar and bake in a preheated 400 degree F. oven for 20-25 minutes or until golden. Makes 1 dozen.
Chile Cheese Muffins
These are a savory muffin that go well with soups or for breakfast along with eggs.
1 cup all purpose unbleached flour
3/4 cup yellow cornmeal
1/4 cup grated parmesan cheese
1 tsp baking soda
2 tsp sugar
1 tsp chile powder
1/2 tsp ground cumin
1/2 tsp salt
1 cup buttermilk
5 Tbsp canola or corn oil (peanut also works well)
1/2 cup grated parmesan cheese
In a mixing bowl, stir together flour, cornmeal, the 1/4 cup cheese, baking powder, chile powder, cumin and salt. Separately, beat eggs with buttermilk and oil. Stir moist ingredients into dry ingredients only enough to moisten all ingredients. Do not overmix or worry about a few lumps. Spoon batter into 12 buttered muffin cups and sprinkle 2 tsp grated cheese on each.
Bake in a preheated 400 degree F. oven for 20-25 minutes or until lightly browned. Makes 1 dozen.
On a less pleasant note but something everyone should know:
To replace electrolytes lost in vomiting or diarrhea:
1 qt water
1/2 tsp baking soda
1/2 tsp table salt
3 tbsp sugar
1 tsp salt substitute (lite salt) if available
Only for those over 12, under 12 you can use pediolyte, available at pharmacies without a prescription and I've even seen it at grocery stores.
It is vitally important to keep a proper balance of salts when you are rapidly losing them due to vomiting, extreme perspiration on a hot day, or other causes. And of course most people know but it bears repeating, that you shouldn't overdo water, even on a hot day, especially if you are not replacing mineral salts such as potassium, magnesium and sodium. In a few instances, people have died from drinking too much water as a result of a hazing incident or a radio contest. These tragedies were perfectly avoidable.