betty crocker best of baking recipes.txt

cup shortening

cup milk

egg

cups fresh or frozen (thawed and drained)

blueberries

Crumb Topping -- (recipe follows)

Glaze -- (recipe follows)

CRUMB TOPPING

cup sugar

cup all-purpose flour

cup butter or margarine -- softened

teaspoon ground cinnamon

GLAZE

1/2

cup powdered sugar

teaspoon vanilla

teaspoons hot water (1 1/2 to 2 teaspoons)

Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches, or round pan, 9 ×

1/2 inches. Blend flour, sugar, baking powder, salt, shortening, milk

and egg; beat 30 seconds. Carefully stir in blueberries. Spread batter in

pan; sprinkle with Crumb Topping.

Bake 45 to 50 minutes or until toothpick inserted in center comes out

clean. Drizzle with Glaze. Serve warm.

CRUMB TOPPING:

Mix all ingredients until crumbly.

GLAZE:

Mix all ingredients until of drizzling consistency.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

Yield:

1 Cake"

- - - - - - - - - - - - - - - - - -

Per serving: 386 Calories (kcal); 13g Total Fat; (28% calories from fat); 5g

Protein; 65g Carbohydrate; 37mg Cholesterol; 383mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2

Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 3437 2130706543 2130706543 0 0 0 0 0 0 0 0 0

3728

Exported from MasterCook *

Blueberry Streusel Muffins

Preparation Time :0:00

Recipe By

Serving Size : 12

Betty Crocker - Best Of Baking Recipes