From Our Recipe Box to Yours...

I read this interesting tidbit in Kiwi Magazine that came in the mail:

The benefits of blue
July is National Blueberry Month, and while you've likely already heard the many ways the flavorful fruit can give your body a boost, here's what some of the latest research is showing:
The pigments that give blueberries their color have been linked to decreased risk in heart attacks in young and middle-aged women, according to a study published in the American Heart Association's medical journal, Circulation.
A study published in the Annals of Neurology found that of 16,000 women surveyed, those who ate the most berries had a slower mental decline - cognitive aging was delayed by up to 2 1/2 years!
According to a study from the University of Maine, when rats were fed a diet primarily of wild blueberries, their digestive tracts showed an increase in probiotics - the beneficial bacteria that help the body maintain digestive and immune system health.

So, in honor of National Blueberry month, I thought I'd include my favorite blueberry muffin recipe! (I even planted a blueberry plant this year...)



Oregon Blueberry Muffins

3 C. flour
1 C. sugar
4 tsp. baking powder
1 tsp. salt
1/2 C. shortening
2 eggs
1 C. milk
1 C. blueberries (fresh or frozen), thawed

Sift flour, sugar, baking powder, and salt into mixing bowl. Cut in with pastry blender the shortening (Crisco), eggs and milk all at once, just until blended. Add blueberries; stir in lightly. Bake at 400 degrees for 20 minutes or until lightly browned in muffin tins with paper liners. Makes 24 muffins.
The best way to eat these is with sugar sprinkled on top before baking!!! Yum!

Taken from the cookbook Flavors From the Heartland