| 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).
ROTH@BINAH.CC.BRANDEIS.EDU
(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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