| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Muffins, Berries |
2 |
Dozen |
INGREDIENTS
| 1 1/2 |
c |
All-purpose Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
;salt |
| 4 |
tb |
Butter or margarine; softened |
| 1/2 |
c |
Granulated sugar |
| 1 |
lg |
Egg; lightly beaten |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Milk |
| 1 1/2 |
c |
Fresh blueberries |
| 2 |
tb |
Butter or margarine; melted |
| 2 |
tb |
Brown sugar; firmly packed |
| 1/2 |
ts |
Cinnamon |
| 1/3 |
c |
Walnuts; chopped |
INSTRUCTIONS
BLUEBERRY MUFFINS
STREUSEL TOPPING
Pre-heat oven to 400-F degrees and prepare full size muffin tins with
a light spray of non-stick cooking oil.
To prepare the streusel topping, blend the melted butter, brown sugar,
cinnamon, and chopped walnuts together in a small mixing bowl.
Reserve.
To prepare the muffin batter, sift together the flour, baking powder,
and salt.
In a separate mixing bowl, cream together the softened butter and
sugar until fluffy. Add the egg and beat until smooth. Add the
vanilla and mix again.
Alternately add the flour mixture and the milk to the creamed butter
mixture. Blend completely, and finally fold in the blueberries.
Fill muffin wells two-thirds full with the batter. Sprinkle streusel
over the top of the muffins.
Bake for about 20 minutes or until a toothpick can be cleanly removed
from the center of a muffin.
Cool 5 minutes, then remove from pan and cool completely on a wire
rack. Repeat the process until the batter is gone.
Happy Baking from the Cook & Kitchen Staff at Recipe-a-Day! Find more
recipes here: http://www.recipe-a-day.com
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Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net>
on Nov 21, 1999
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