today on martha steward show a muffin receipt?

Question

blueberry muffins

Answer 1

you should go to the NEW YAHOO FOOD its like a cook book in the web +Martha has a section in there and they plenty muffin receipts ,you'll love it!!!

Answer 2

Please if this was helpful press "best answer"

This is the exact recipe from the show:
Blueberry Muffins

Makes 6 large or 12 small muffins



6 tablespoons unsalted butter, room temperature, plus more for tins

3 cups plus 2 tablespoons all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 1/4 cups sugar, plus more for sprinkling

1 large egg

2 large egg yolks

1 teaspoon pure vanilla extract

1 cup milk

1 3/4 cups blueberries

1. Preheat the oven to 375º; butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

Answer 3

Blueberry Muffins

Makes 1 dozen


1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

2 cups all purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries

1 1/4 cups sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup milk

1/4 teaspoon nutmeg

1. Preheat oven to 375°. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.

2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.

4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.



Note: Recipe from Martha Stewart's Baking Handbook

Answer 4

Receipt or recipe lol.....she has a website...look on there

Answer 5

Maratha Stewart............not steward.......and recipe...........not receipt

Now, go to her website

Answer 6

you mean RECIPE i think