| 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”