Blueberry Muffins and Cast Iron Pans Recipe
Thursday night Steven complained he had something in his eye. He was near hysterics and would not let us look in the eye. He kept it closed and covered protectively with his cupped hand. I tried to get him to let me see to the point of tears – his and mine – but nothing washed out of his eye and he went to sleep. I had hoped by morning if something were irritating his eye it would have made it to the corner or the lash line but no such luck. I put him in the tub (I don’t know why i didn’t think of that the night before) and had him ‘swim’ so his eye could flush yet he still covered it protectively. It was swollen, more from his hands and rubbing than anything else, I couldn’t see any discharge but I wasn’t willing to spend the weekend with a boy crying about his eye. I took him in to the pediatrician who also saw nothing in his eye. She did dye his eye ball and looked for abrasions on the surface with black light but that showed no injury. His eye was starting to tear and the discharge was beginning as she could see from the exam. She sent us home with a pirate eye patch and eye drops – which is another story altogether. On this bright and very cold monday morning he is fine.
Yesterday I used my cast iron muffin pans for the first time to actually cook something in after seasoning them. Oh my! The muffins were better tasting cooked in the new pans than they have ever been in paper cups or in a tin pan.
You have to try them!
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- Crumb Topping
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- 1/3 cup rolled oats
Preheat oven to 400 degrees.
Grease muffin cups.
Muffins: Combine flour, sugar, salt and baking powder. Pour vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to fill the cup to the 1 cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups just shy of the top of the pan.
Crumb Topping: Mix together sugar, flour, butter, cinnamon and oats. Mix with fork, and sprinkle evenly over the muffins before baking.
Bake 20 to 25 minutes or until done.
Allow to cool just a few minutes then turn them out of the pan.
Mine slipped right out without sticking at all. Even the gooey cooked blueberry parts.
The blueberry did not stick!
You have to try these. I am sitting here wishing that I had one or two to smear with butter and eat with my coffee.
Instead I am going to bake bread in my cast iron loaf pans so you can see those tomorrow.
Are you ready to think about a few pieces of cast iron bake ware?