East Coast Gourmet Blog » Breads and Muffins

Maine Blueberry Muffins

admin — Sat, 10 Jul 2010 18:30:04 +0000

Here is a homegrown recipe for wild blueberry muffins—so delicious. Did you know Maine is the largest producer of wild blueberries in the world? Maine produces 15 percent of all blueberries in North America!

Blueberry Muffin Ingredients
Makes 16-18 blueberry out-of-this-world blueberry muffins.

6 Tbsp. butter
1 1/4 cups sugar
2 eggs

Cream butter and sugar thoroughly, then add eggs one at a time beating well after each addition.

2 cups flour, unsifted
1/2 tsp. salt
2 tsp. baking powder
1/2 cup milk

Sift dry ingredients and add to creamed mixture alternately with milk.

1/2 cup blueberries, crushed with fork, and mixed into batter.
1 1/2 cup blueberries, crushed with fork, and mixed into batter.
1 12 cup blueberries, washed and dried on paper towels.

Mix well into batter. Pour batter into lined muffin tin filling cups 7/8 full. Bake at 375 degrees for 30 minutes. Cool 30 minutes BEFORE removing from oven. Store uncovered or they will become too moist.

Be sure to mark your calendar for the 35th annual Machias Wild Blueberry Festival- Every year in mid August (August 20th– 22th) the town of Machias (pop. 2,353) rolls out the blue carpet with crafts, food, entertainment, contests, and all things blueberry. There’s no admission charge. Enter the blueberry pie-eating contest, cooking contest, and road race! More than 250 vendors offer Maine-made items and more! Enjoy some true Down East fare

East Coast Pumpkin Bread

admin — Mon, 12 Oct 2009 13:49:59 +0000

The leaves are turning bright beautiful fall colors on the East Coast. It’s Charlie’s favorite time of year to enjoy a heaping bowl of chowder and his favorite pumpkin bread spiced with cinnamon, ginger, and nutmeg. Pumpkins were one of the first plentiful New England crops. Along with corn and fish, this sweet vegatable was the mainstay of many a Pilgrim diet.

Foliage isn’t the only reason to travel to northern New England in October! Last year, 25,644 pumpkins decorated the streets during the annual Pumpkin Festival in Keene New Hampshire! The largest pumpkin ever displayed, weighing in at a hefty 1,300 pounds, was brought by Cheshire Medical Center/Dartmouth-Hitchcock Keene.

East Coast Pumpkin Bread

Ingredients
4 eggs
3 cups sifted flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 cups sugar
1/2 cup vegatable oil
2 cups canned pureed pumpkin
1 cup raisins

Sift together the flour, baking soda, baking powder, spices and salt 2 times. Butter 2 loaf pans. Line the buttered pans with paper cut to fit. Mix oil and sugar in a large bowl. Add eggs one a time, beating after each until mixture is light. Add flour alternately with pumpkin, beating well after each. Stir in raisins. Pour into pans. Bake in preheated 350 degree oven for 1 hour or until toothpick when inserted into center comes out clean. Makes two loaves.