BLUEBERRY MUFFINS
Muffins containing blueberries can be made successfully only in blueberry season, but other fruit, as, for example, dates, may be used in place of the blueberries.
Cranberries are often used in muffins, but to many persons they are not agreeable because of the excessive amount of acid they contain.
BLUEBERRY MUFFINS
(Sufficient to Serve Six)
3 Tb. fat
1/3 c. sugar
1 egg
1 c. milk
2-1/4 c. flour
1/2 tsp. salt
4 tsp. baking powder
1 c. fresh blueberries
Cream the fat, and add the sugar gradually. Then stir in the beaten egg and milk. Reserve 1/4 cupful of flour, and mix the remainder with the salt and the baking powder. Stir the dry ingredients into the first mixture. Next, mix the 1/4 cupful of flour with the berries and fold them into the batter. Fill well-greased muffin pans about two-thirds full of the batter, and bake in a hot oven for about 20 minutes.
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