Title: Blueberry Muffins
Categories: Muffins, Breads, Fruit
Servings: 12
1 c Sugar
3/4 ts Nutmeg
1/4 c Margarine
1/2 ts Vanilla extract
1 c Milk
1/4 ts Salt
1 lg Egg
1 1/3 c Flour
2 ts Baking powder
3/4 ts Cinnamon
1 c Blueberries, fresh or-unsweetened frozen, thawed-and drained
Preheat oven to 375. Prepare muffin tins with paper liners. In medium bowl, cream sugar and margarine on low speed of electric mixer until smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg, vanilla and salt. Mix just until thoroughly blended. Gently mix in remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries. Fill tin liners 3/4 full. Bake until golden, 20 to 30 minutes.
Categories: Muffins, Breads, Fruit
Servings: 12
---------------------------CYNTHIA MERZER CPFX72A---------------------------
1 c Sugar
3/4 ts Nutmeg
1/4 c Margarine
1/2 ts Vanilla extract
1 c Milk
1/4 ts Salt
1 lg Egg
1 1/3 c Flour
2 ts Baking powder
3/4 ts Cinnamon
1 c Blueberries, fresh or-unsweetened frozen, thawed-and drained
Preheat oven to 375. Prepare muffin tins with paper liners. In medium bowl, cream sugar and margarine on low speed of electric mixer until smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg, vanilla and salt. Mix just until thoroughly blended. Gently mix in remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries. Fill tin liners 3/4 full. Bake until golden, 20 to 30 minutes.
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