From: roth@binah.cc.brandeis.edu (Erica Roth) Date: Tue, 21 Sep 1993 15:26:41 GMT 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. 1/2 cup butter 1 1/4 cups sugar 2 eggs 2 cups flour 2 tsp baking powder 1/2 tsp salt 2 1/2 cups blueberries 1/2 cup milk sugar for topping 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).
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