BLUEBERRY MUFFINS
Muffins containing
blueberries can be
made successfully only in blueberry season, but other fruit, as, for
example, dates, may be used in place of the blueberries. Cranberries
are often used in muffins, but to many persons they are not agreeable
because of the excessive amount of acid they contain.
BLUEBERRY MUFFINS
(Sufficient to Serve Six)
3 Tb. fat
1/3 c. sugar
1 egg
1 c. milk
2-1/4 c. flour
1/2 tsp. salt
4 tsp. baking powder
1 c. fresh
blueberries
Cream the fat,
and add the sugar
gradually. Then stir in the beaten egg and milk. Reserve 1/4 cupful of
flour, and mix the remainder with the salt and the baking powder. Stir
the dry ingredients into the first mixture. Next, mix the 1/4 cupful of
flour with the berries and fold them into the batter. Fill well-greased
muffin pans about two-thirds full of the batter, and bake in a hot oven
for about 20 minutes.
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