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e a s t c o u n t y l e a d e r
july 2013
7
FOOD
416969 ECL0713
W
HITE
’
S
C
OUNTRY
M
EATS
CELEBRATING 28 YEARS IN BUSINESS!
1207 SE Kane Dr., Gresham, OR 97030 • 503-666-0967
“Quality Meats at Lower Prices”
We Love
BBQ SEASON!
White’s
Has
What You Need
• Steaks
• Marinades
• Bacon Wraps
“Deli Meats For Picnics”
MON. - FRI. 9:00 AM - 6:30 PM • SATURDAY 9:00 AM - 6:00 PM • CLOSED SUNDAY
We accept the Oregon Trail Card
Fresh Fish
Fridays
recipe, however, is a closely guarded
secret (we tired!). Neffendorf also
won’t disclose the ingredients for
the bakery’s chocolate chip cookies,
German Kuchen and banana bread,
which are all family recipes belong-
ing to Wich’s great-aunt and Neffen-
dorf ’s grandmother.
One “secret” she will offer,
though, is her method for keeping
muffins moist for days.
“The trick is spreading the glaze
over the top of the muffin when
they’re hot, right out of the oven,”
Neffendorf said. “You’d think it would
make the muffin soggy, but what hap-
pens is the glaze soaks down into the
muffin and keeps it moist for more
than a day.”
Lemon Bl ueberry Muf f i ns stem from a bas i c rec i pe deve loped by Banaka and Browns Art i san Bakery ’s pastry
chef, Mon i ca Nef fendorf. In addi t ion to being freezer- fri endl y, the muf f i ns can be made wi th any fresh fru i t .
Lemon Blueberry Muff ins
1 1/4 cup buttermilk
1 cup vegetable oil
3 eggs
1 1/2 cup sugar
3 cups flour
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 lemon, zested
1 pint fresh blueberries (or any fresh fruit except bananas)
Lemon glaze:
1/2 cup sugar
1 lemon, juiced
1/2 cup hot water
Mix all wet ingredients together, along
with the lemon zest and sugar. In a
separate bowl, combine all the dry
ingredients. Add dry ingredients all at
once; mix until almost combined.
Fold in the blueberries by hand, until
there are no more dry clumps. Scoop into
paper lined muffin cups, about 3/4 full.
Bake at 350 degrees for about 15-20
minutes, or until a toothpick inserted
in the center comes out clean.
For the glaze, mix sugar, lemon juice
and hot water together, until sugar
is completely dissolved. While the
muffins are still hot, brush liberally
with the glaze.
Yield: about 12 large muffins
continued from 6
RECIPE