| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Muffins, Breakfast |
6 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour; sifted |
| 3 |
tb |
Sugar |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground nutmeg |
| 1 |
|
Whole egg |
| 3/4 |
c |
Skim milk |
| 2 1/2 |
tb |
Oil |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Fresh blueberries |
INSTRUCTIONS
Preheat oven to 425 degrees. Grease muffin pan with oil spray and set
aside. Combine dry ingredients. Place egg in separate bowl and beat
lightly. Add milk, oil and vanilla and beat well. Make a well in the center
of the dry ingredients and add liquids. Stir with a spoon until sry
ingredients are just moistened. Stir in blueberries.
Spoon batter into muffin pan. Bake for 20 to 25 minutes or until it passes
the toothpick test. Remove from pan immediately and serve hot.
Recipe By : Bountiful Breads & Marvelous Muffins
Posted to MC-Recipe Digest V1 #297
Date: Mon, 11 Nov 1996 23:43:25 -0800
From: Kristine <ksimpson@cwo.com>
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”