Blueberry Muffins #1 Recipe
Yield: 12 servingsYield: 12 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
1: egg, slightly beaten
1 cup: whole milk,
6 tablespoon: butter, melted ---or---- vegetabl
1 cup: blueberries, washed/drained granulated
Directions:
Blueberry Muffins 2 1/2 to 3 hours
These are my familys morning favorites. I use the timer to make these turn
up ready for breakfast. You will need 6 large or 10 or 12 small pyrex cups.
Or make it as a bread in a souffle dish. Mix half the recipe unless you
have a very large cooker.
To Cook: Into a medium bowl, sift the flour, baking powder, salt, and 2
tablespoons sugar. Make a well in the center and pour in the egg, milk, and
melted butter or oil. Stir together until mixed. Dont beat. Fold in the
blueberries mixed with 3 tablespoons sugar. Divide the batter among the
well-greased Pyrex cups, filling each only halfway. Place half the cups on
a trivet in the bottom of the slow cooker. Set a Pyrex mold or pie plate
over the cups to make room for a second layer of cups. Cover the top layer
of cups loosely with a plate. Set the timer so that the muffins will start
cooking on Low 2 1/2 to 3 hours before breakfast time. If using muffin cups
as described above, halve the recipe. Makes 12 muffins.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 12 servings
Source from luhu.jp
These are my familys morning favorites. I use the timer to make these turn
up ready for breakfast. You will need 6 large or 10 or 12 small pyrex cups.
Or make it as a bread in a souffle dish. Mix half the recipe unless you
have a very large cooker.
To Cook: Into a medium bowl, sift the flour, baking powder, salt, and 2
tablespoons sugar. Make a well in the center and pour in the egg, milk, and
melted butter or oil. Stir together until mixed. Dont beat. Fold in the
blueberries mixed with 3 tablespoons sugar. Divide the batter among the
well-greased Pyrex cups, filling each only halfway. Place half the cups on
a trivet in the bottom of the slow cooker. Set a Pyrex mold or pie plate
over the cups to make room for a second layer of cups. Cover the top layer
of cups loosely with a plate. Set the timer so that the muffins will start
cooking on Low 2 1/2 to 3 hours before breakfast time. If using muffin cups
as described above, halve the recipe. Makes 12 muffins.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 12 servings
Source from luhu.jp