From the menu of: Murphy’s

From the menu of … Murphy’s, 997 Virginia Avenue NE, Atlanta; 404-872-0904; www.murphysvh.com

Q. I went to Murphy’s for the first time. So delicious! I can’t stop thinking about the muffins that were in the bread basket. I think they were a blueberry sugary deliciousness! I tried to find the recipe online, but no luck. Could you help me? Thank you.

Whitney Vasey, Boston, Mass.

A. Murphy’s chef Ian Winslade sent us the restaurant’s recipe for delicious blueberry muffins. They make the muffins in batches of four dozen, and we’ve scaled the recipe down.

Pastry flour is flour with a low protein content, usually about 9 percent. That’s more than cake flour with 7 or 8 percent, but less than all-purpose which can range from 10 to 12 percent. If you don’t have a source for pastry flour, try White Lily flour all-purpose flour. It’s about 8 percent protein. We tested this recipe with White Lily all-purpose flour and the muffins turned out beautifully.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.

Murphy’s Blueberry Muffins

Hands on: 10 minutes

Total time: 30 minutes

Makes: 12

1 cup blueberries

1/4 cup brown sugar

1/2 cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons vegetable oil

2 eggs

1 1/2 cups plus 2 tablespoons pastry flour or White Lily all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin.

In a small saucepan, combine blueberries and brown sugar and bring to a simmer over medium heat. Cook until the blueberries begin to burst, about 5 minutes. Remove from heat and allow to cool.

In the bowl of a food processor, combine granulated sugar, oil and eggs. Process until smooth.

In a medium bowl, whisk together flour, baking powder and salt. Add the sugar mixture to the flour mixture and whisk just until dry ingredients are incorporated. Fold in reserved blueberries and syrup.

Using a 1/3 cup measure, divide batter between cups of muffin tin. Bake until tops are golden, about 12 minutes. Remove from oven, allow muffins to cool 5 minutes, then remove muffins from tin and cool on a wire rack.

Per muffin: 199 calories (percent of calories from fat, 35), 3 grams protein, 30 grams carbohydrates, trace fiber, 8 grams fat (1 gram saturated), 35 milligrams cholesterol, 121 milligrams sodium.

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