Sunday, March 6, 2011

Blueberry Muffins

Our guys all went camping & hunting so the little women (smiles) got together here.

With a house full of kids, we don't watch movies much, sew, scrapbook, or go many places but we always have an enjoyable time. Last night, we missed our monthly scrapbook crop but we had three women, four teenage girls and four kidlings. The kids played computer games, watched movies, and hung over the teens' shoulders while they made finishing touches on art pieces for a fall festival today.

Frozen Blueberry Muffins

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs 1 cup milk
2 teaspoons vanilla extract
2 cups frozen blueberries, unthawed
2 tablespoons sugar
1/2 teaspoon ground nutmeg

1. In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
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