Yield: 10 servings
|2 cups||All-Purpose Flour -- sifted|
|3 teaspoons||Baking Powder|
|⅓ cup||Butter -- melted|
|1 \N||Egg -- lightly beaten|
|1 cup||Fresh Blueberries|
Preheat oven to 400 F. Combine sifted flour with dry ingredients and sift twice again. Stir melted butter and beaten egg into milk. Add to flour mixture along with blueberries, stirring just enough to moisten. Batter should look lumpy. Fill greased muffin cups ⅔ full.
Bake for 25 mins or until golden brown. Yield: 10 to 12 muffins.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-09-95 (24) Homecook