3/4 cup butter
1 cup sugar
3/4 cup milk
1 egg
1 3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 tablespoon flour
Cream butter and sugar. Add milk and egg and beat until smooth. Sift together flour, baking powder and salt. Add to creamed mixture. Mix until moistened.
Toss blueberries with flour and fold into batter. Fill a well-greased muffin pan 2/3 full with the batter.
Bake at 400 degrees for 20 minutes.
Yield: 15 muffins
=========================
Blackberry Muffins (II)
4 tablespoon unsalted margarine (not butter)
1 cup sugar
1 cup milk
1 egg, beaten
1 1/3 cup flour
2 teaspoon baking powder 3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon, vanilla extract
1 cup blackberries
Oven at 325 degrees F. Grease 12 regular or 6 jumbo muffin tins heavily.
Cream the margarine and the sugar together. Add the egg, baking powder, spices, salt, vanilla, and half the flour, and mix well. Gently fold in the remaining flour. Divide the batter evenly among the muffin tins, and place a few blackberries on the top of each.
Bake 20-30 minutes (longer for jumbo muffins). Allow to cool for 5-10 minutes before removing from tins. Cool on a rack.
發表於 
返回列表
