Cooking Class #4: Blueberry Muffins

This class session we went straight to my old Betty Crocker Cookbook.

Laura found our session on quick breads a lot easier than last week’s Tortilla.
Here are the yummy results. (Tip from a friend: Sprinkle with brown sugar before putting them in the oven to bake.)

1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries or 3/4 cup well-drained frozen blueberries (thawed)

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups (2 3/4 inches in diameter). Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy. Fold blueberries into batter.

Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

12 muffins

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