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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Just wonderful fresh out of the oven! From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 1/2 cups flour |
1/4 teaspoon salt |
2 teaspoons baking powder |
1/4 cup butter |
3/4 cup sugar |
1 egg, well-beaten |
1/2 cup milk |
1 cup blueberries, picked over for stems and washed |
Directions:
1. Preheat oven to 350F and grease muffin pans or line with cupcake papers.
2. Sift first three ingredients together very well.
3. Cream butter and sugar together until light; add egg and mix well.
4. Add flour mixture altenatively with milk.
5. Fold in blueberries, being careful not to crush.
6. Filll prepared muffin pans 2/3 full and bake for about 30 minutes or until done.
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