Recipe Talk

I have lost a recipe that was very special to my son. It is called Jordan Marsh Blueberry Muffins. I have found several recipes under this title but the one that I am looking for calls for Cornstarch in the recipe. Does anyone have this recipe? T. I.A.
Lee.

this should work
1 Tbsp CORNSTARCH = 2 Tbsp all-purpose flour so 1 cup = 2 cups of flour but the trick is to sive the starch & baking
powdrer 3 times before using it ok ..

JORDAN MARSH BLUEBERRY MUFFINS

1/2 c. butter
2 c. flour
1 c. sugar
2 c. blueberries
2 eggs
1/2 c. milk
2 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar, add eggs one at a time. Add dry ingredients alternately with milk. Lightly sprinkle with sugar before baking. Bake at 350 degrees for 20 to 30 minutes. Fill cupcake 1/2 to 3/4 full.
ok
spike

cornstarch = corn starch = cornflour = crème de mais = maize cornflour Equivalents: One tablespoon (1/4 ounce) thickens one cup of liquid.

Notes: This silky powder is used to thicken sauces, gravies, and puddings. Like other starch thickeners, cornstarch should be mixed into a slurry with an equal amount of cold water before it's added to the hot liquid you're trying to thicken.

You then need to simmer the liquid, stirring constantly, for a minute or so until it thickens.

Cornstarch doesn't stand up to freezing or prolonged cooking, and it doesn't thicken well when mixed with acidic liquids.

Cornstarch is called cornflour or maize cornflour in Britain, Australia, and New Zealand.

Don't confuse cornstarch with the finely ground cornmeal that Americans call corn flour.

Substitutes: arrowroot (This tolerates freezing and prolonged cooking better, and imparts a glossier finish.)

OR ClearJel® (especially for pie fillings) OR tapioca starch (dissolves more easily) OR potato starch (This is permitted during Passover.)

OR kuzu OR flour OR water chestnut starch (especially in Asian cuisines) OR unsweetened almond powder (imparts a nutty taste, especially good in Chinese sweet-and-sour dishes)