| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Muffins, Breads | 30 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flour |
| 3/4 | ts | Salt |
| 1/3 | c | Sugar |
| 2 | ts | Double-acting Baking Powder |
| 2 | Eggs | |
| 1/4 | c | Butter; melted |
| 3/4 | c | Milk |
| 1 | c | Fresh Blueberries OR 1 c canned blueberries;drained OR 1 c Cranberries;chopped |
| 1 | ts | Grated orange or lemon rind |
INSTRUCTIONS
Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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