Shaker Recipe of the Month
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873
August 2010
Sister Hattie’s Blueberry or Huckleberry Muffins
| 2 cups all-purpose flour | 1 egg |
| 1/4 teaspoon salt | 1 cup milk |
| 4 teaspoons baking powder | 2 tablespoons butter, melted |
| 3 tablespoons sugar | 1 cup blueberries or huckleberries tossed with 2 tablespoons flour |
Sift the dry ingredients together and stir well to mix. Beat egg with milk and melted butter. Add liquids to the dry ingredients, and stir to just dampen the dry ingredients. Do not overmix, as trapped air will cause “tunneling.” Fold the berries into the batter. Carefully push the batter into well-greased and floured muffin tins. Do not fill more that one-third full, to discourage the berries from settling to the bottom and so causing soggy muffins. Bake in an oven preheated to 350°F for 25 minutes. Makes 8 to 12 medium-size muffins.
Watervliet, N.Y.
This and other Shaker recipes can be found in Shaker Cook Book, by Caroline Piercy and Arthur Tolve (Bowling Green, Ohio, Gabriel’s Horn Publishing Co., 1984). Used by permission.
To order this Shaker cookbook at Amazon.com, simply click on the book cover below.
Each month we will post an authentic Shaker Recipe for you to try. When possible, we will try to find a seasonal recipe for your enjoyment. Please check back often for new recipes and email us with your comments on recipes that you have tried.
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