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Julie Bove[_2_]

"Dave Smith" > wrote in message
...
> On 2018-04-19 9:29 PM, wrote:
>> Forgot to mention another example. Years ago, I made blueberry
>> muffins according to the Joy of Cooking recipe. (Don't know if it's
>> been changed.) Had I read it more closely, I would have known I was
>> setting myself up for disappointment; the results weren't nearly as
>> sweet as what you would get at your local cafe - or supermarket.
>
> I usually find the cafe and supermarket blueberry muffins to be more of a
> cupcake than a muffin. Muffins should have some heft and substance to
> them them. We usually make muffins from the recipe in the Laura Secord
> cookbook. I add frozen blueberries to the dry ingredients and then stir
> in the wet ingredients and bake immediately so the blue juice doesn't run
> into the muffin.

I made muffins years ago with rehydrated dried fruit, nuts and just enough
batter to hold the stuff together. Batter was mainly whole wheat flour, oats
and a little unsweetened applesauce. No added sugar or sweetener. They were
plenty sweet.
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