| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Sugar |
| 4 |
tb |
Diet margarine |
| 2/3 |
c |
Milk |
| 1 |
|
Egg |
| 2 |
c |
Blueberries; fresh or frozen |
| 4 |
tb |
Diet margarine; softened |
| 1/3 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
Recipe: Line a 12-well muffin tin with paper baking cups. Preheat oven to
400F. Measure flour, baking powder, salt and sugar into a big bowl. Melt
butter (about 45 seconds on High, uncovered, in a microwave). Add milk,
then egg. Stir a little, just to break up the egg. Combine the wet and dry
mixtures. Just stir gently with a fork. Stir in the blueberries. Pour
batter into muffin cups. Cover each with 2 tablespoons of topping. Bake 30
to 35 minutes.
When muffins are done, take the muffin tin out of the oven. The topping
should be browned and crunchy and the tops mounded. Let muffins cool in the
tin at least 5 minutes. Upturn the tin; the muffins will fall out. Makes 12
muffins.
Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub them
between your fingers and palms until you've made crumbs about the size of
peas. This may take 2 to 3 minutes.
I made these the other night and they were good.
Posted to recipelu-digest Volume 01 Number 178 by Lee Theis
<theis@geocities.com> on Oct 29, 1997
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