xtract if you are making blueberry muffins. It will be too moist
For the topping, stir together sugar
layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top
Preheat oven to 400\u00b0F.
Mix together first 4 ingredients.
Cut in shortening, and mix well.
Add the eggs and milk; mix well.
Fold in blueberries, or any other fruit you want to use.
Grease muffin tin.
Bake at 400\u00b0F for 20 minutes.
ith paper liners (enough for 12 muffins).
Mix the flour, salt
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and
For the Streusel: Pulse 5 TBSP
n flour. Beat mixture hard for 5 minutes, then cover and
Preheat oven to 375 degrees F.
FOR THE MUFFINS: Whisk together flour, sugar, baking powder & salt.
In another bowl, Stir apple juice & eggs into melted butter, mixing well.
Stir butter mixture into flour mixture.
Add mincemeat & stir until moistened.
Spoon into muffin cups.
FOR THE GLAZE: Mix sugar & rum.
Brush over top of each muffin before baking.
Bake 15-20 minutes.
For Dry muffin Mix: In a
r lightly greased muffin tin (for 12 muffins) - Do NOT use paper
ust moistened.
Fold in blueberry mixture carefully.
Fill paper
rowning, a danger with jumbo muffins since they need to bake
uffin cups. You're looking for them to be about 3
orms pea-sized clumps.
Muffins:.
Whisk the flour with
ot peel away from these muffins easily).
Wash and drain
/3 full.
Bake for 15-20 mins, until toothpick
Cream margarine and sugar; add eggs and vanilla.
Add dry ingredients and milk alternately.
Mash 1/2 cup blueberries and add to above; add rest of whole blueberries.
Grease muffins cups; fill 1/2 full.
Sprinkle sugar on muffin batter.
Bake at 375 degrees for 30 minutes.
Let cool in pan for 30 minutes before removing.
br>Stir well before measuring for the muffin recipe.
Yield
ry ingredients.
Stir mixture for a count of 10. (Do