Page:Browne - The Plain Sailing Cook Book.djvu/147

 BLUEBERRY MUFFINS


 * MATERIALS

2 tablespoons butter

3 tablespoons sugar

1 egg 2 small bowls

½ cup blueberries

1¼ cups flour

2 teaspoons baking-powder

½ teaspoon salt

½ cup milk


 * UTENSILS

Mixing-bowl

Tablespoon

Dover beater

Colander

Sifter

Muffin-pans

DIRECTIONS


 * 1) "Cream" the butter in a mixing-bowl.
 * 2) Add the sugar, and "cream" again.
 * 3) Beat the egg in a small bowl, and stir one-half of it only (about 2 tablespoons) into the butter and sugar.
 * 4) Wash the berries in a colander, let the water drain off, then put them into a small bowl and sift ¼ cup of flour over them, mixing well.
 * 5) Mix the rest of the flour with the baking-powder and salt in a sifter, and sift it, a little at a time and alternately with the milk, into the butter-sugar-egg mixture, and' beat thoroughly.
 * 6) Stir the berries into the batter.
 * 7) Butter the muffin-pans, fill them two-thirds full of the batter, and bake in a moderate oven twenty to thirty minutes, or until lightly browned.

REMARKS

Small raisins or dried currants may be used instead of the blueberries, if desired. 