| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Muffins, Crockpot |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour; sifted |
| 3 |
ts |
Baking powder |
| 1 |
tb |
Salt |
| 2 |
tb |
Granulated sugar |
| 1 |
|
Egg; slightly beaten |
| 1 |
c |
Whole milk |
| 6 |
tb |
Butter; melted or |
| 6 |
tb |
Vegetable oil |
| 1 |
c |
Blueberries; washed/drained |
| 3 |
tb |
Granulated sugar |
|
3 |
tablespoons sugar. |
INSTRUCTIONS
You will need 6 large or 10 or 12 small pyrex cups. Or make it as a bread
in a souffle dish. Mix half the recipe unless you have a very large cooker.
To Cook: Into a medium bowl, sift the flour, baking powder, salt, and 2
tablespoons sugar. Make a well in the center and pour in the egg, milk, and
melted butter or oil. Stir together until mixed. Don't beat. Fold in the
blueberries mixed with
Divide the batter among the well-greased Pyrex cups, filling each only
halfway. Place half the cups on a trivet in the bottom of the slow cooker.
Set a Pyrex mold or pie plate over the cups to make room for a second layer
of cups. Cover the top layer of cups loosely with a plate. Set the timer so
that the muffins will start cooking on Low 2 1/2 to 3 hours before
breakfast time. If using muffin cups as described above, halve the recipe.
Makes 12 muffins. Source: "Clear & Simple Crockery Cooking", by Jacqueline
Heriteau, Grosset & Dunlap, NY, c1975
Posted to Bakery-Shoppe Digest V1 #193 by novmom@juno.com (Angela
Gilliland) on Aug 16, 1997
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