Recipe - Bluberry Muffins

2 cup Allpurpose flour
One half cup Sugar
3 teaspoon Baking powder
One half teaspoon Salt
1 cup Milk
1 Egg
4 tablespoon Butter; or margarine*
Three fourths cup Fresh or frozen blueberries;

Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2inch diameter
cups, or line with paper baking cup liners; set aside. In a bowl, sift
together flour, sugar, baking powder and salt; add frozen blueberries, and
make a well in the center.

Pour the milk into a 2 cup glass measure and add egg and butter; blend
well. Pour liquid all at once into flour well. (This method allows you to
mix the batter with fewer strokes, avoiding overstirring.) Making 12 to 15
full circular strokes that scrape the bottom of bowl; stir just until dry
ingredients are moistened. Batter 'should' be lumpy. Fill each prepared
muffin cup 2/3 full with batter. Bake for 20 to 25 minutes or until tops
are lightly browned. Remove muffins from pan immediately (otherwise
moisture condenses on bottom of cups and muffins become soggy). Makes 12.
Posted to MCRecipe Digest V1 #1010 by Cynthea Cynthea@aol.com on Jan 14,
1998