| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/4 |
c |
Margarine |
| 1 |
c |
Milk |
| 1 |
|
Egg |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 3/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1 |
c |
Fresh blueberries; or frozen dry-pack blueberries |
INSTRUCTIONS
Preheat oven to 375°. Cream sugar and margarine on low speed of mixer until
smooth. Add milk, egg, salt and vanilla. Mix well. Sift flour, baking
powder and spices and add half of mixture to creamed ingredients. Blend
with mixer. Add the rest of flour mixture and gently mix by hand, just
until moistened. Carefully fold in blueberries. Line muffin tins with paper
liners and fill 3/4 full. Bake 20 to 30 minutes until lightly browned.
Yield: 1 dozen large muffins.
KATHY WILKINS
(MRS. JAMES H., JR.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”