Page:Browne - The Plain Sailing Cook Book.djvu/147

 

BLUEBERRY MUFFINS

• MATERIALS
• 2 tablespoons butter
• 3 tablespoons sugar
• 1 egg 2 small bowls
• ½ cup blueberries
• 1¼ cups flour
• 2 teaspoons baking-powder
• ½ teaspoon salt
• ½ cup milk

• UTENSILS
• Mixing-bowl
• Tablespoon
• Dover beater
• Colander
• Sifter
• Muffin-pans

 

DIRECTIONS

1. "Cream" the butter in a mixing-bowl.
2. Add the sugar, and "cream" again.
3. Beat the egg in a small bowl, and stir one-half of it only (about 2 tablespoons) into the butter and sugar.
4. Wash the berries in a colander, let the water drain off, then put them into a small bowl and sift ¼ cup of flour over them, mixing well.
5. Mix the rest of the flour with the baking-powder and salt in a sifter, and sift it, a little at a time and alternately with the milk, into the butter-sugar-egg mixture, and' beat thoroughly.
6. Stir the berries into the batter.
7. Butter the muffin-pans, fill them two-thirds full of the batter, and bake in a moderate oven twenty to thirty minutes, or until lightly browned.

 

REMARKS

Small raisins or dried currants may be used instead of the blueberries, if desired.

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