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betty crocker best of baking recipes.txt
cup all-purpose flour
tablespoons packed brown sugar
tablespoons firm margarine or butter
teaspoon ground cinnamon
Shortening
1
1
/4
/4
2
2
1
cup milk
1
1
/4
/2
cup vegetable oil
teaspoon vanilla
1
2
large egg
cups all-purpose flour
OR
2
3
1
cups whole wheat flour
cup granulated sugar
teaspoons baking powder
teaspoon salt
cup fresh or drained canned blueberries
OR
1
1
/3
/2
3
/4
cup frozen blueberries -- thawed and well drained
Heat oven to 400º.
For topping, mix in small bowl with fork until crumbly, then set aside:
1
2
2
1
/4 cup all-purpose flour
tablespoons packed brown sugar
tablespoons firm margarine or butter
/4 teaspoon ground cinnamon
Grease bottoms only of 12 medium muffin cups with (or line muffin cups
with paper baking cups):
Shortening
Beat in medium bowl with fork:
1
1
1
1
cup milk
/4 cup vegetable oil
/2 teaspoon vanilla
large egg
Stir into milk mixture just until all the flour is wet (do not stir too
much-batter will be lumpy):
2
1
3
1
cups all-purpose or whole wheat flour
/3 cup granulated sugar
teaspoons baking powder
/2 teaspoon salt
Gently stir in:
1
cup fresh or drained canned blueberries or 3/4 cup frozen
blueberries, thawed and well drained
Spoon batter into muffin cups until 2/3 full. Sprinkle each with about 2
teaspoons of topping mixture.
Bake 20 to 25 minutes or until golden brown. Adult help: Immediately
remove muffins from pan to wire rack. Serve warm or cool.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
12 Muffins"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 198 Calories (kcal); 8g Total Fat; (35% calories from fat); 4g
Protein; 29g Carbohydrate; 18mg Cholesterol; 249mg Sodium
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