| 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 | T | Self-rising flour |
| 1 | T | Butter |
INSTRUCTIONS
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
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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 3011
Calories From Fat: 683
Total Fat: 77.5g
Cholesterol: 231.2mg
Sodium: 3346.9mg
Potassium: 848.1mg
Carbohydrates: 547.9g
Fiber: 10.7g
Sugar: 344g
Protein: 39.8g