Is Fall coming? I found muffin recipes....

I saw these muffin recipes on the Real Food For Real People site this morning and started thinking about fall. I wish we would get a cold front. Just cool enough to have 70 degree weather during the day. I am READY for fall. Take a look at these recipes and give them a try.

Caryn says: A while ago there was an urban legend going about that was about Jordan Marsh Blueberry muffins. It was Just that, a legend. I grew up just north of Boston where the famous muffins came from. The Muffins hold some great memories of my Aunt Janice and some trips to Jordan's basement on the T. I don't know if this is really the recipe, but boy, it comes so close I can smell the subway! And they taste best if you don't use muffin papers but grease the pan with shortening. Makes them crispy. Recipe by: Caryn Quaker (RFFRP)

Jordan Marsh Blueberry MuffinsRecipe By : Jordan Marsh Stores
Serving Size : 12 Measure Ingredient --
Preparation Method
1/2 cup butter -- softened
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 teaspoon vanilla
2 1/2 c blueberries
sugar

Preheat oven to 375°F. In a large mixing bowl: cream butter, sugar & eggs. Sift dry ingredients together & add alternately with milk & vanilla to the creamedmixture. Fold berries into the batter & spoon into greased muffin pan. Sprinkle with sugar and bake 30 minutes.NOTE : Leave the muffins in the muffin tin 3-5 minutes after baking & they'll be easier to remove from the pan.These next two recipes were submitted by: Cariad (RFFRP)

Cranberry Orange Muffins
1 ½ - cups all purpose flour
2 tsps - baking powder
1/2 tsp - salt
3 Tbsps - sugar
1 egg
1 Tbsp - prune puree
1/2 cup - milk
2 Tbsp - butter or margarine
1 cup - cranberries
1 Tbsp - orange zest
Preheat oven to 375° F. Lightly grease a 12-cup muffin tin. Stir flour to aerate. Combine flour, baking powder, salt and sugar in a bowl. In another bowl, combine egg, prune puree, milk and butter; add to flour mixture and stir until flour is almost dampened. Stir in cranberries and orange zest, and spoon batter into cups. Bake, 20-25 minutes or until toothpick inserted in the center comes out clean. Makes: 12 servingsThese are yummy and very moisty.

Best Ever Blueberry Buttermilk Muffins
2-1/2 cups - all-purpose flour
2-1/2 tsps - baking powder
1 cup - sugar
1/4 tsp - salt
1 cup - buttermilk (*)
2 eggs, beaten
1/2 cup - butter, melted
1-1/2 cups - blueberries, rinsed & drained (or frozen, unrinsed)

Preheat oven to 400 degrees F. Grease muffin tins well. Sift dry ingredients together into large bowl. Make a well; add buttermilk, eggs and butter. Mix well. Fold in blueberries. Fill well-greased muffin tins 1/2 full and bake for 20 minutes. Serve warm. Makes 2 dozen muffins. (*) If you don't have buttermilk on hand, place 1 Tbsp vinegar in a measuring cup and add milk to make 1 cup. Let stand for a few minutes. If you're using frozen berries, be sure to add them in their frozen state so they don't bleed into the batter.