| BLUEBERRY MUFFINS | A: OK | AB: OK | B: OK | O: OK
| |||||||||||||||||||||||||||||||||||||||||||||
| A: N | AB: N | B: N | O: O
| A: U | AB: U | B: U | O: U
| A: N | AB: N | B: N | O: N
| A: U | AB: U | B: U | O: U
| A: U | AB: U | B: U | O: U
| A: HB | AB: N | B: N | O: N
| A: HB | AB: HB | B: HB | O: HB
| A: N | AB: N | B: N | O: N
| A: O | AB: N | B: N | O: O
| A: HB | AB: N | B: N | O: NB
| |
In a separate bowl whisk eggs, buttermilk and oil until combined. Add this mixture to the dry ingredients and stir until the batter is just mixed. Gently fold in the blueberries and distribute evenly. It is essential that you do not stir the batter too much or the muffins will not be tender.
Spoon the batter into a paper-lined muffin tin, filling each cup to the brim. Sprinkle each muffin with 1/2 teaspoon granulated sugar, if desired.
Bake at 375F for 20 minutes or until brown. Cool in the pans for 10 minutes. Then remove form pan and finish cooling on a wire rack.
Submitted by:
MasterCook Mac
Sconset Cafe, Nantucket
Copyright 2000 by ER4YT Recipe Project