MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wild Maine Blueberry Muffins
Categories: Breads, Fruits, Dairy
Yield: 12 Muffins

2 c Unbleached A-P flour;reserve
- 2 tb of flour in separate
- bowl
1/2 c Sugar
1/4 ts Nutmeg
3 ts Baking powder
1/2 ts Salt
1 c Fresh wild Maine blueberries
- or other organic
- blueberries
1 c Milk
1 ts Vanilla
1/3 c Light olive oil
1 lg Egg; slightly beaten
Cinnamon - Sugar

Preheat oven to 400+.F/205+.C.

In large mixing bowl, combine first five ingredients, mix
well.

Combine milk, vanilla, oil and egg; add to batter and beat
until moistened; do not over mix.

Take reserved flour and cover wild blueberries thoroughly,
fold into batter.

Grease muffin-pan cups with butter and pour batter in
using a 1/4 cup measure, sprinkle a mixture of cinnamon
and sugar on top of each muffin.

Bake for 20 to 25 minutes or until sharp knife inserted in
center comes out clean. Rest muffins 2-3 minutes to cool,
and then loosen muffins with rubber spatula and pop-out of
cup. This recipe makes 12 muffins. Don't over bake.

Recipe by: Virginia Wright

From: http://www.therecipeweekly.com

Uncle Dirty Dave's Archives

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... "Success is determined by your determination to succeed." - Kouri Falconer

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mark & Mary's Moist Blueberry Muffins
Categories: Cakes, Snacks, Fruits
Yield: 12 Servings

2 Egg whites
3/4 c Sugar
1/2 c Applesauce
1/2 c Milk
1 tb Maple syrup
1 ts Vanilla
2 c Flour
1 tb Baking powder
1/2 ts Salt
1 1/4 c Wild Maine blueberries

Set the oven to 375oF/190oC.

Thoroughly grease a muffin tray with 12 large muffin
cups and set aside until ready to use (I just use a
nonstick muffin pan).

In the bowl of an electric mixer, beat the egg whites
until frothy. Add the sugar and beat for 1 minute. Stir
in the applesauce, milk, maple syrup and vanilla.

Add the flour, baking powder and salt and mix just until
the dry ingredients are moistened. Gently fold in the
blueberries. Spoon the batter into the greased muffin
cups and bake in the preheated oven for 20 - 25 minutes
or until golden and the center springs back when gently
pressed.

Remove the muffins from the oven and set on a metal
cooling rack for 10 - 20 minutes. Using a knife, cut
around each muffing and gently ease them out of the pan,
making sure they don't fall apart (these need to be
cool to remove from the pan). (I use a small plastic
knife since my pan is nonstick, they are easy to take
out when lukewarm). Set on the cooling rack.

RECIPE FROM: http://www.recipesource.com

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... I'm terrified of elevators and I'm taking steps to avoid them.
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