* Exported from MasterCook *
Blueberry Muffins
Recipe By :Amy Klein
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Low Fat
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening -- or softened butter
1 egg
2/3 cup milk
1 cup blueberries -- fresh or frozen
sugar -- in the raw, optional
Mix together the flour, sugar, baking powder, salt and shortening
with a fork or pastry blender. Stir in the egg and milk until just
combined. Carefully fold in the blueberries. Cover the bowl with
plastic wrap and let sit for at least 4 hours or overnight.
Preheat the oven to 375F. Grease muffin cups or use paper liners.
Fill with the muffin mix about 2/3 the way full. Top with a sprinkle
of sugar in the raw, if desired. Bake until golden brown, about 25 minutes.
Makes 12 medium sized muffins.
Source:
"adapted from Betty Crocker's Picture Cookbook 1950"
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Per Serving (excluding unknown items): 149 Calories; 5g Fat (32.0%
calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber;
20mg Cholesterol; 184mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.