| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Self-rising flour |
| 1/2 |
|
Stick butter or margarine; melted |
| 3/4 |
c |
Milk |
| 1 |
|
Egg |
| 1 |
c |
Blueberries dredged in flour |
|
|
Sugar |
INSTRUCTIONS
Combine first 4 ingredients just until moistened. Add the dredged
blueberries & fold in just until berries are coated. Spoon into
well-greased muffin tins. Sprinkle with small amount extra granulated
sugar. Bake at 375 until medium-brown. Remove from tins at once. If frozen
blueberries are used, let thaw & drain on paper towels. Use fresh towels
just before dredging in flour.
REBA KNOTTS
NORTH, SC
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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