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October 1999 Issue
For Breakfast, Brunch or Anytime!
by Ronda L. Halpin
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Blueberry Muffins

These all-time favorites are the perfect accompaniment to hot tea and your favorite version of scrambled eggs.
  • 1 3/4 c. flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. ground allspice
  • 1 c. fresh or frozen blueberries
  • 3/4 c. skim milk
  • 1/3 c. sugar
  • 1/4 c. olive oil
  • 1 egg, beaten
  • 2 tsp. grated orange rind
  • 1 tsp. vanilla extract
Preheat the oven to 400 degrees. Lightly spray 12 muffin tins filled with paper linings. Set aside.

Combine the first four ingredients in a small bowl. Add the blueberries and toss to coat.

In another bowl, combine milk and the five remaining ingredients (sugar thru vanilla extract). Add to the dry ingredients and stir until moistened.

Spoon the batter into the prepared muffin cups, filling them about three-quarters full. Bake until golden brown and a toothpick inserted near the center of a muffin comes out clean, about 20 minutes.

Remove muffins from the muffin tin and cool on a wire rack.

  • Yields: 12 muffins
  • Preparation Time: 30 minutes
 
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