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"What a wonderful place to stay! Delicious food, comfortable room and a warm innkeeper." Ronnie C. Carlsbad, Ca.









 

 

BLUEBERRY BUTTERMILK MUFFINS

 Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease bottoms only of a standard 12 muffin pan.

Whisk together in a large bowl:

2 cups all purpose flour
1/3 cup sugar

2 Tsp baking powder

1 tsp salt
1/2 Tsp baking soda

Whisk together in another bowl:

1 large egg
3/4 cup buttermilk

1/2 cup vegetable oil

Add to the flour mixture and mix together until the dry ingredients are moistened. Do not overmix; the batter should not be smooth.

Fold in:

1 cup fresh or frozen blueberries

Divide the batter among the muffin cups. Sprinkle with:

Position a rack in the center. Bake until a tooth pick inserted in 1 or 2 of the muffins comes out clean, about 20minutes. Let stand 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.

 

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