Wednesday, August 8, 2007

Yummy Blueberry Muffins

1 1/2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
1/2 cup Crisco® Butter Shortening, melted
3/4 cup fresh or frozen (thawed) blueberries, rinsed and drained

1/3 cup sugar
1/2 teaspoon cinnamon

1. Preheat oven to 400ºF. Grease 12 medium muffin cups.
2. Combine flour with sugar, baking powder and salt. Make "well" in center of mixture.
3. Beat milk and egg with fork until blended. Stir in melted Butter Flavor Crisco. Pour into well in dry mixture. Stir only until dry ingredients are moistened. (Batter will be lumpy.) Fold in blueberries. Spoon into greased muffin cups, filling about two-thirds full. Sprinkle cinnamon-sugar on top (lightly if desired)
4. Bake at 400ºF until tops are light golden brown, about 22 minutes. Cool 5 minutes. Remove from pans.
5. Best served while still warm.

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