Cranberry & Blueberry Muffins Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
1 cup: Flour, all purpose
-, (melted) 1 cup
1 1/2 t: Baking powder,
-blueberries or cranberries,
1 each: Egg, well beaten
1 T: Sugar, for topping
2 T: Butter or margarine,
DIRECTIONS
3 T: Sugar, for batter
1/3 cup: Milk,
1/2 t: Salt,
1 t: Lemon rind, grated
Directions:
Combine flour, 3 tbs sugar, baking powder and salt in a large bowl
with a wire whip. Mix egg, milk and butter in small bowl with wire
whip; add all at once to flour mixture; stir lightly with fork, just
until liquid is absorbed (batter will be lumpy. Fold in berries.
Spoon into 6 greased medium muffin pan cups, filling each 2/3 full.
Sprinkle with a mixture of the 1 tbs sugar and lemon rind. Preheat
toaster oven to hot, 400 degrees, following manufactures directions.
Bake 20 minutes, or until golden; remove from pans. Serve hot. Makes
6 muffins.
Submitted By EARL SHELSBY On 10-07-94
Source from luhu.jp
with a wire whip. Mix egg, milk and butter in small bowl with wire
whip; add all at once to flour mixture; stir lightly with fork, just
until liquid is absorbed (batter will be lumpy. Fold in berries.
Spoon into 6 greased medium muffin pan cups, filling each 2/3 full.
Sprinkle with a mixture of the 1 tbs sugar and lemon rind. Preheat
toaster oven to hot, 400 degrees, following manufactures directions.
Bake 20 minutes, or until golden; remove from pans. Serve hot. Makes
6 muffins.
Submitted By EARL SHELSBY On 10-07-94
Source from luhu.jp