Printed in 1969, Marjorie Standish had a column called "Cooking Down East" in the Maine Sunday Telegram for 25 years. Having been raised in Maine, I am proud that this volume has been an integral part of my life. One of my most favorite aspects of "Cooking Down East" is that the author writes before every chapter and nearly every recipe about the Maine history attached to the food--and since she was local to the coastal area where I grew up I recognize many of the places that she mentions.
Here is the recipe, complete with a little spill of muffin batter. If you click on the photo you can enlarge it to read the recipe. If you can't read it, e-mail me and I will give you the recipe. The only part missing from this page is that you heat the oven to 425 and bake them for 25 minutes.
I used a Salmon Falls Stoneware muffin plate made in Dover, NH. Though not vintage (it was made in 1999) it always reminds me of New England.
I mixed the ingredients in two of my three favorite stoneware bowls (the third is a mustard yellow and the largest). These were a gift from a friend a few years ago who knew the look I like in my kitchen. They aren't old--I actually think they came from Costco, but they look perfect in my kitchen!
And of course I was wearing my sweet apron!
Here is the batter in the pan before going into the oven. (I used Picnik's Orton effect for all of these photos).
Here they are fresh from the oven! They didn't rise like I thought they would and I am not sure why (they have always risen before.) Thank goodness they tasted as delicious as always!
Mmm . . . and of course they are topped with Kate's Butter from Maine.
Here they are cut open and you can see all of that yummy blueberry goodness!!
They were a hit for breakfast yesterday. James had two! (So did my husband!)
The plate tells the story!
I hope you enjoyed this little recipe today, that takes me back in time to when I was a kid!
And if you make them, please come back and tell me how they were!
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