| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1 1/4 | c | Sugar |
| 2 | Eggs | |
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 1/2 | c | Blueberries |
| 1/2 | c | Milk |
| Sugar for topping |
INSTRUCTIONS
This recipe is actually from Jordan Marsh, but a former co-worker gave it to me. I don't like blueberries, so I use the apple cinnamon substitution. Cream butter & sugar; add eggs and mix well. Sift dry ingredients and add to creamed mixture alternately with milk. Fold in blueberries. Pour into paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes--sometimes takes a bit longer if batter is rel cold from using frozen berries (don't need to defrost them). Cool in pan. Notes: Do not use the blueberries in heavy syrup, use butter not margarine. If you want to use apple instead, use about 2 1/2 cups, chopped into small pieces, and then sprinkled with cinnamon-sugar. These muffins are HUGE and really good (and I'm not usually a muffin fan). [email protected] (ERICA ROTH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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