This recipe is actually from Jordan Marsh, but a former co-worker gave it to me. I dont like blueberries, so I use the apple cinnamon substitution. 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 (dont 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 Im not usually a muffin fan). ROTH@BINAH.CC.BRANDEIS.EDU (ERICA ROTH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 110 (22%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 196.8mg||61 %|
|Sodium 175.4mg||6 %|
|Potassium 128.7mg||3 %|
|Total Carbohydrate 90.3g||27 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 88.5g|
|Protein 8.4g||12 %|
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Calories per serving: 494
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