I told you I love making muffins. Here's another yummy recipe. Originally from the June/July 2008 issue Taste of Home.
1/2 cup butter, softened
1 cup pluse 1 Tbsp sugar, divided
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/4 tsp salt
2 cups fresh or frozen unsweetened blueberries (if frozen, do not thaw before adding to batter)
1/4 tsp ground nutmeg
In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top.
Bake at 375 degress for 25-30 minutes or until toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
1/2 cup butter, softened
1 cup pluse 1 Tbsp sugar, divided
2 eggs
1/2 cup milk
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/4 tsp salt
2 cups fresh or frozen unsweetened blueberries (if frozen, do not thaw before adding to batter)
1/4 tsp ground nutmeg
In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top.
Bake at 375 degress for 25-30 minutes or until toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
No comments:
Post a Comment