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Petite Blueberry Muffins
2 c Unsifted all-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground nutmeg
1/4 ts Salt
1 c Fresh blueberries
1/4 c (1/2 stick) butter or margarine
1/3 c Honey
1/3 c Milk
1 lg Egg
Heat oven to 400'F. Grease twenty-four 1 3/4-inch muffin-pan cups; set aside. In large bowl, combine flour, baking powder, baking soda, nutmeg, and salt. Stir in blueberries until coated with flour mixture; set aside.
In small saucepan, melt butter over low heat. Remove from heat and stir in honey until well mixed. Stir in milk and egg until blended.
Stir butter mixture into flour-berry mixture just until dry ingredients are moistened-do not overmix. Divide batter evenly among muffin-pan cups. (The cups will be full.)
Bake 10 to 12 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Remove muffins from cupsand serve warm.
Note: For regular-size muffins, grease twelve 2 1/4-inch muffin-pan cups. Bake muffins 15 to 18 minutes.
Nutrition information per small muffin-protein: 2 grams; fat: 2 grams; carbohydrate: 13 grams; fiber: .4 gram; sodium: 88 milligrams; cholesterol: 14 milligrams; calories: 78.
Country Living/July/94 Scanned & fixed by DP & GG