| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Self-rising flour |
| 1 1/3 | c | Sugar |
| 1 | Egg; beaten | |
| 3/4 | c | Milk |
| 1/4 | c | Canola oil |
| 1 | c | Fresh blueberries |
| 1/4 | c | Firmly packed brown sugar |
| 2 | tb | Self-rising flour |
| 1 | tb | Butter |
INSTRUCTIONS
1.Combine flour and sugar in a bowl, mixing well. Reserve 2 tablespoons mixture, and set aside. 2.Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring just until moistened. 3.Combine blueberries and reserved flour mixture, tossing gently to coat. Fold blueberries into batter. Pour into greased muffin pans, filling 3/4 full. 4.Combine brown sugar, flour and butter; mix until crumbly. Sprinkle over batter. Bake at 400 degrees for 15 to 18 minutes or until browned. Posted to Bakery-Shoppe Digest V1 #209 by Shelley Sparks <ssparks@mailbox.arn.net> on Aug 30, 1997
A Message from our Provider:
“Your pain touches God’s heart”