Title: Cranberry or Blueberry Muffins
Categories: Fruit Bread
Yield: 30 Servings
| LISA CRAWLEY TSPN00B |
| 1 3/4 | c | Flour |
| 3/4 | ts | Salt |
| 1/3 | c | Sugar |
| 2 | ts | Double-acting Baking Powder |
| 2 | | Eggs |
| 1/4 | c | Butter; melted |
| 3/4 | c | Milk |
| 1 | c | Fresh Blueberries OR 1 c canned blueberries;drained OR 1 c C |
| 1 | ts | Grated orange or lemon rind |
Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and
milk to the eggs. Combine the liquid and the dry ingred. with a few
strokes. Fold into the batter, before the dry ingred. are completely
moist--either the blueberries or the cranberries. Fill well greased muffin
pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.