| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Dessert |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 1/3 |
c |
Sugar |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Fresh or unthawed frozen blueberries |
| 3/4 |
c |
Milk |
| 1 |
|
Egg |
| 1/3 |
c |
Melted butter or margarine |
INSTRUCTIONS
1. In a large bowl, combine flour, sugar, baking powder and salt. Stir in
blueberrier.
2. Add milk, egg and butter. Mix just until dry ingredients are moistened.
The batter will be lumpy. Do not overbeat.
3. Spoon batter into twelve 2-1/2-inch greased muffin cups.
4. Bake at 400 degrees for 25 minutes or until tops spring back when
lightly touched. Serve warm.
FROM "GREAT AMERICAN RECIPES"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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