| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine; softened |
| 3/4 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Grated lemon peel |
| 1/2 |
c |
Milk |
| 1 |
c |
Fresh or frozen blueberries (i usually use a pint of fresh berries here) |
| 2 |
tb |
Flour |
| 5 |
tb |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 2 |
tb |
Butter; cut up |
INSTRUCTIONS
STREUSEL TOPPING
Hmmm, I don't know how *creative* this recipe is, but it makes the
absolute *best* muffins I have ever tasted. My husband is positively
addicted to them!
Streusel Topping: Combine flour, sugar and cinnamon in a small bowl. Cut
in butter with pastry blender or two knives until mixture resembles coarse
crumbs. Set aside.
Muffins: Preheat oven to 375 degrees F. Grease 12 muffin-pan cups (or line
with paper liners). Combine flour, baking powder and salt in medium bowl.
In mixer bowl, beat butter with sugar at medium speed until light and
fluffy. Add eggs, beating until smooth. Add vanilla and lemon peel. Add dry
ingredients alternately with milk. Fold in blueberries.
Spoon batter into prepared cups. Sprinkle with streusel. Bake 20 to 25
minutes, until toothpick inserted in center of muffin comes out clean. Cool
in pans on wire rack 5 minutes.
These are best served warm with lots of butter. You'll need a fork to eat
them because they're messy. But boy, are they delicious! I usually make
double or triple batches when fresh blueberries are cheap. They freeze
really well.
STATHAM@BGA.COM
(PERRY STATHAM KATHY STATHAM)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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