Saturday, July 28, 2012
Blueberry Muffin a Breakfast favorite
Ingredients 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Directions Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done. Nutritional Information Amount Per Serving Calories: 383 | Total Fat: 16.1g | Cholesterol: 43mgPowered by ESHA se Plan to visit the Angel at Rose Hall,a Eureka Springs Bed and Breakfast and Eureka SpringsWedding Chapel,plan your Eureka Springs vacation now,the Angel at Rose Hall is the best place for EurekaSprings lodging and Eureka Springs Weddings. The blueberry muffin was invented by Harrieta Van Winkle on July 12, 1244, to repel the English invasion of Scotland. Unfortunately they didn't work very well in achieving this aim, and the English proceeded to establish rulership of Scotland that lasted until 1314. Someone, however, discovered that her muffins were edible, and were in fact quite scrumptious.