Blueberry Muffins

Amy posted on the B&B's Facebook page yesterday and created a demand for a Blueberry Muffin recipe. She doesn't give out recipes often but I have highjacked this recipe to post for all of you who wanted it. The muffin recipe is from the book Dishing Up Maine by Brooke Dojny.
 
Martha's Marvelous Blueberry Muffins

2 C all-purpose flour
1/3 C sugar
1/4 C packed light brown sugar
2 t baking powder
3/4 t salt
3/4 C whole or low fat milk
2 eggs
5 T unsalted butter, melted
1 C blueberries - fresh or frozen

Preheat oven to 400. Grease a 12 cup muffin tin with butter or line with paper liners.

Set a medium mesh sieve over a large bowl and measure the flour, sugar, brown sugar, baking powder and salt into the sieve. Using your fingers or a wooden spoon to push the flour-sugar mixture through the sieve. This removes the lumps from the brown sugar and blends the dry ingredients.

Whisk together the milk, eggs, and melted butter in a small bowl. Pour the egg mixture into the flour mixture and stir gently just until the dry ingredients are moistened. Do no overmix or the muffins will be tough, the batter should still look slightly lumpy. Fold in the blueberries.

Spoon the batter into the muffin tins, filling each cup about 3/4 full. Bake until the muffins are golden brown and springy to the touch, 18-22 minutes. Cool in tin for 5 minutes before removing. Serve warm.

Now I noticed Amy put in more than a cup of blueberries and I had a muffin this AM which she split in half and toasted for me and it was still wonderful. So experiment and enjoy!

Maine Shrimp

One of the best things about the quiet season in Maine is that Maine Shrimp's Season fall during this time. I love seafood and Maine shrimp, although small, are a wonderful, sweet delicacy that are great in a variety of recipes. Amy cooks them up for in pasta or on top of pizza. They are also great in chowder and Downeast Magazine has a great recipe. Of course, to get them at their freshest, you'll have to come for a visit!

Blueberry Gateau

As promised by Amy, I am posting the Blueberry Gateau recipe. The guests this morning loved it! I, of course, enjoyed this morning's bacon more than the gateau but everyone has their breakfast favorites. This recipe has been written up in the Washington Post, Detroit Free Press and the Sarasota Times! Enjoy!

Benjamin F. Packard House B&B
Blueberry Gateau

1 Cup plus 1 t flour
1 t baking powder
½ t salt
1 stick of butter (4 ounces), softened
1 Cup sugar
¼ t vanilla
2 large eggs
2 Cups blueberries, rinsed and drained or thawed and drained if frozen
1 t lemon juice

Preheat oven to 350.

Lightly grease a 9 inch springform pan or cake pan with cooking spray and dust with flour. If using a cake pan line the bottom with parchment paper before spraying and dusting.

In a small bowl, combine 1 Cup flour with the baking powder and salt, set aside.

Using an electric mixer on medium to high speed, combine the sugar, vanilla and butter until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. Pour batter into prepared pan.

In a medium bowl, combine the berries with the remaining 1 teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.

Bake for 1 hour or until toothpick inserted in center comes out clean. Remove from oven and let cake cool in pan for 10 minutes. If using springform pan, run knife around edges of the cake to release before you remove sides. If using cake pan, slide thin knife around edge and invert onto cake rack. Transfer to platter berry side up.

The Best Granola

Every morning when we have guests I help Amy and Mark get breakfast. They always put out a buffet with the items for the continental option and this always includes the Packard House Granola. Of course, my contribution to any of this set up is cleaning up anything that falls on the floor, but I can attest to how good the granola is, and if it is any indication, most guests ask for the recipe. Since Amy provides the recipe to any who ask, I am not breaking any secrets here by posting it. It keeps in the freezer and you can just take out what you want so it last a long time. Enjoy!

Packard House Granola

3 cups rolled fashioned oats
1 cup wheat or spelt flakes
1 cup sunflower seeds, raw
1 cup sliced almonds
1 cup oat bran
¾ cup canola oil
½ cup pure maple syrup
1 tablespoon vanilla extract
1 cup soy protein powder (optional)
¼ teaspoon salt
½ cup packed brown sugar
1 cup pumpkin seeds

Combine oats, wheat flakes, oat bran, sunflower seeds, and almonds in a large bowl. Mix thoroughly; use your hands if necessary.

In a separate bowl, combine the canola oil, maple syrup and vanilla mixing well. Pour over the dry ingredients and mix making sure it is well coated.

Stir in protein powder and salt and mix thoroughly.

Bake at 325 degrees on a 13x18 inch baking tray coated with non-stick spray for 35 to 45 minutes, or until golden, stirring once or twice during the baking.

Crumble in the brown sugar as soon as the granola comes out of the oven and sprinkle on the pumpkin seeds, mixing so the sugar begins to melt. Cool it on the tray.

Store in a tightly sealed container in the freezer for maximum freshness.