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KAMP MUFFINS

Aug 12th, 2008 by Cookie | 1

HOO-DEE-HOO KAMPERS!

BY POPULAR REQUEST HERE IS THE MUFFIN RECEIPE !!!!

1 CUP SUGAR                                                            1/2 CUP MILK

1/2 CUP BUTTER OR MARGARINE, SOFTENED           1 TEASPOON VANILLA

2 CUPS FLOUR                                                          2 1/2 CUPS FRESH OR FROZEN BLUEBERRIES

2 TEASPOONS BAKING POWDER                               FOR TOPPING:

1/2 TEASPOON SALT                                               1 TABLESPOON SUGAR

2 EGGS                                                                     1/4 TEASPOON CINNAMON

CREAM TOGETHER THE SUGAR AND BUTTER/MARGARINE (DO NOT USE MELTED BUTTER/MARGARINE, AS THE MUFFINS WILL BE FLAT), THEN ADD THE EGGS AND MIX WELL.  SIFT TOGETHER THE FLOUR, BAKING POWDER AND SALT, AND THEN ADD THESE DRY INGREDIENTS TO THE BUTTER/MARGARINE MIXTURE.  ADD MILK AND VANILLA, AND STIR THE BATTER TO MOISTEN.  GENTLY FOLD IN THE BLUEBERRIES.  IF USING FROZEN BERRIES, DO NOT THAW BEFORE ADDING TO THE MIX.  LINE MUFFIN TINS WITH MUFFIN CUPS OR SPRAY NONSTICK PANS WITH AN ALL-VEGETABLE SPRAY SHORTENING.  FILL CUPS 3/4 FULL.  TOP WITH SUGAR/CINNAMON MIXTURE.  BAKE AT 350 DEGREES FOR ABOUT 40 MINUTES.  MUFFINS ARE DONE WHEN A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.

FOR MONSTER MUFFINS, USE A 6 HOLE MUFFIN PAN !!!!!!

COOKIE