| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
All, About, Breads-, Muf |
12 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 1/4 |
c |
Butter or margarine; softened |
| 1 |
|
Egg; beaten |
| 2 1/3 |
c |
Flour |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Blueberries; fresh or frozen |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
c |
Butter or margarine |
INSTRUCTIONS
STREUSEL
OVEN: 375 Grease 12 muffin tins or use paper liners.
In a mixing bowl, cream sugar and butter. Add egg; mix well.
Combine flour, baking powder and salt; add to the creamed mixture
alternately with milk. Stir in vanilla.
Fold in blueberries. Fill cups 2/3 full.
STREUSEL: In a small bowl, combine sugar, flour and cinnamon; cut in butter
until crumbly. Sprinkle over muffins.
Bake 25 to 30 minutes or til browned.
Recipe By : Taste of Home Magazine February- March 1995
Posted to JEWISH-FOOD digest V96 #042
Date: Sun, 29 Sep 1996 17:53:59 -0700
From: ellyn salkin <seaco@ix.netcom.com>
A Message from our Provider:
“God is humble”