Title: Jordan Marsh Bleuberry Muffins
Categories: Dessert
Yield: 12 Servings

1/2 c Butter
1 1/4 c Sugar
2 Eggs
2 c Flour
2 ts Baking powder
1/2 ts Salt
2 1/2 c Blueberries
1/2 c Milk
Sugar for topping

This recipe is actually from Jordan Marsh, but a former co-worker gave it
to me. I don't like blueberries, so I use the apple cinnamon substitution.

Cream butter & sugar; add eggs and mix well. Sift dry ingredients and add
to creamed mixture alternately with milk. Fold in blueberries. Pour into
paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle
with sugar. Bake at 375 degrees for 20-25 minutes--sometimes takes a bit
longer if batter is rel cold from using frozen berries (don't need to
defrost them). Cool in pan. Notes: Do not use the blueberries in heavy
syrup, use butter not margarine. If you want to use apple instead, use
about 2 1/2 cups, chopped into small pieces, and then sprinkled with
cinnamon-sugar.

These muffins are HUGE and really good (and I'm not usually a muffin fan).

ROTH@BINAH.CC.BRANDEIS.EDU

(ERICA ROTH)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.