Thursday, October 1, 2020

Anna Sultana’s Lemon Blueberry Muffins and Fried Green Tomatoes

Happy October first!
COVID-19 has been with us for over six months.
It’s been a half year like no other.

But some things have stayed the same, such as tonight’s Full Harvest Moon.
It got its name because the Autumn Equinox happened on September 22nd.
The full Moon that comes nearest to the equinox is the one called the Harvest Moon, and it can occur in either September or October.
The full moon rises above the horizon around sunset, about 30 minutes later each night.
This extra light gave farmers extra time for harvesting, giving it the name Harvest Moon.

Here in Manitoba we’re also at risk of getting more frosty nights.
I harvested the tomatoes that were still on the vine.
Some were ripe, but most weren’t.
No problem - I’ll just make some Fried Green Tomatoes.

Last April I posted the recipe for Anna Sultana's Lemon Cranberry Muffins.
They’re delicious, but since we’ll be having cranberries as a side dish with a holiday meal - or two - it’s time to make muffins with blueberries.

Stay safe and well!


You don’t have baking powder? Save yourself a trip and make your own.
Cream of tartar combined with baking soda is an excellent baking powder substitute.
For 4 teaspoons baking powder:
Combine 1 teaspoon baking soda with 2 1/2 teaspoons cream of tartar.
To make it shelf-stable add 1 teaspoon of cornstarch to the mixture.

These muffins, unglazed, also freeze well.

                        Lemon Cranberry Muffins

Line 24 muffin cups with paper muffin liners, or grease them

1/2 Cup butter
Set aside and allow to cool slightly.

Sift together in a medium bowl
3 Cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Place in a medium bowl
1 1/2 Cups frozen blueberries
Coat the berries with
1/4 Cup flour

Place in a larger mixer bowl
1 1/3  Cups sugar
1 1/4 Cups milk
1 Cup sour cream
the melted butter
2 large eggs
1 teaspoon lemon extract
Beat with an electric mixer on low speed until blended.
Fold in the flour mixture until batter is just moistened.
Fold in the coated blueberries
Stir just enough to blend. Do not over mix.

Preheat oven to 350º F
Fill the prepared muffin cups 3/4 full.
Bake in preheated oven 30 minutes, or until golden brown.
A toothpick inserted into a muffin should come out clean.
Cool for 10 minutes before removing from the pan to a wire rack.

If you want to dress up your muffins you can makes this lemon glaze:
Combine in a small bowl
1 Cup confectioners’ sugar
2 Tablespoons lemon juice
Stir until smooth.
Place the muffins on a plate and drizzle with the glaze.

                        Fried Green Tomatoes

Combine in a shallow bowl
1/2 cup flour
salt and pepper to taste

Slice 1/2-inch thick
4 to 6 firm green tomatoes

Place in a skillet
1/2 cup vegetable oil or shortening
Heat over medium high heat.

Dip tomato slices in flour and place in hot skillet.
Brown tomato slices thoroughly on both sides.
When tomatoes are finished, add to the skillet
1/2 cup milk
Stir to make a gravy.

Pour gravy over tomatoes and serve as a side dish.

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