| BLUEBERRY MUFFINS Preheat oven to 425 F. Recipe requires two well-greased 12 cup muffin tins 3 cups white flour ¾ cup white sugar 1 ½ teaspoons salt 4 ½ teaspoons baking powder 2 eggs, beaten 1 ½ cups milk ¾ cup vegetable oil 2 cups blueberries, fresh or canned and drained In a large bowl, mix dry ingredients together. Add wet ingredients and stir in all at once until just blended. Fold in blueberries. Fill greased 2 inch muffin tins 2/3 full of batter. Bake for 15-20 minutes. Makes two dozen muffins. |
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