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Debbie's Blue Ribbon Maine Muffins

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• Vegetable oil cooking spray
  
• â…“ cup vegetable oil
  
• ¾ cup plus 1 tablespoon sugar
  
• 1 large egg
  
• ½ cup sour cream
  
• 2¼ cups unbleached all-purpose flour
  
• 4½ teaspoons baking powder
  
• ½ teaspoon fine sea salt
  
• 1 cup whole milk
  
• 1 cup raspberries or Maine blueberries, fresh or individually frozen
  






Instructions



1. Place a rack in the center of the oven and preheat the oven to 375° F. Lightly coat a muffin tin that has 12 standard-size ½-cup muffin cups with vegetable oil cooking spray.
   
   
2. Place the vegetable oil, ¾ cup of the sugar, and the egg in a medium-size mixing bowl and, using a large spoon or wire whisk, whisk to mix, stirring well until nicely blended. Add the sour cream and mix well.
   
   
3. Place the flour, baking powder, and salt in a small bowl and stir until evenly combined. Add the dry ingredients to the egg mixture along with the milk and stir gently but thoroughly until a smooth batter forms. Gently fold in the berries. If you are using frozen berries do not thaw them before adding them to the batter.
   
   
4. Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about three quarters full. Sprinkle the remaining 1 tablespoon of sugar evenly over the muffin tops.
   
   
5. Bake the muffins until a toothpick inserted in the center of a muffin comes out clean, 30 to 35 minutes. Let the muffins cool in the muffin tin for a few minutes, then transfer the muffins to a wire rack to cool completely - that is, if you can resist eating them hot or warm.
   
   Makes 1 dozen muffins