pwhayes posted 06-03-99
Blueberry Muffins
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups all purpose flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup fresh or 3/4 cup frozen blueberries
Preheat oven to 400. Grease bottom only of 12 medium muffin cups.
Beat egg; stir in milk and oil.
Stir in dry ingredients all at once just until flour is moistened
(batter will be lumpy). Fold in blueberries.
Fill muffin cups about 3/4 full.
Bake about 20 minutes or until golden brown. Immediately remove from pans
to wire rack to cool.
VARIATIONS:
Banana Muffins:
Decrease milk to 1/3 cup; stir in 1 cup mashed, ripe bananas with the
milk. Substitute packed brown sugar for white sugar.
Buttermilk Muffins:
Substitute buttermilk for the milk. Decrease baking powder to 2 teaspoons and stir in 1/2 teaspoon baking soda with flour.
Cranberry-Orange:
Stir in 1 cup cranberry halves and 1 tablespoon grated orange peel
with the milk. Sprinkle tops with sugar before baking. (I do this with
Blueberry ones also)
French Puffs:
As soon as muffins come out of oven, roll in about 1/2 cup melted
butter then in mixture of 1/2 cup sugar and 1 teaspoon cinnamon.
Source: Betty Crocker's Cookbook (New and Revised edition 1978).