Yield: 12 Servings
|3 teaspoons||Baking powder|
|4 tablespoons||Diet margarine|
|2 cups||Blueberries; fresh or frozen|
|4 tablespoons||Diet margarine; softened|
Recipe: Line a 12-well muffin tin with paper baking cups. Preheat oven to 400F. Measure flour, baking powder, salt and sugar into a big bowl. Melt butter (about 45 seconds on High, uncovered, in a microwave). Add milk, then egg. Stir a little, just to break up the egg. Combine the wet and dry mixtures. Just stir gently with a fork. Stir in the blueberries. Pour batter into muffin cups. Cover each with 2 tablespoons of topping. Bake 30 to 35 minutes.
When muffins are done, take the muffin tin out of the oven. The topping should be browned and crunchy and the tops mounded. Let muffins cool in the tin at least 5 minutes. Upturn the tin; the muffins will fall out. Makes 12 muffins.
Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub them between your fingers and palms until you've made crumbs about the size of peas. This may take 2 to 3 minutes.
I made these the other night and they were good.
Posted to recipelu-digest Volume 01 Number 178 by Lee Theis <theis@...> on Oct 29, 1997