Blueberry Muffins

Title: BLUEBERRY MUFFINS

Categories: Muffins, Crockpot

Yield: 12 servings

2 c All-purpose flour; sifted

3 ts Baking powder

1 tb Salt

2 tb Granulated sugar

1 Egg; slightly beaten

1 c Whole milk

6 tb Butter; melted or 6 tb Vegetable oil

1 c Blueberries; washed/drained

3 tb Granulated sugar

6 large or 10 or 12 small pyrex cups. Or make it as a bread in a souffle dish. Mix half the recipe

unless you have a very large cooker. To Cook: Into a medium

bowl, sift the flour, baking powder, salt, and 2

tablespoons sugar. Make a well in the center and pour in

the egg, milk, and melted butter or oil. Stir together

until mixed. Don't beat. Fold in the blueberries mixed with

3 tablespoons sugar.

Divide the batter among the well-greased Pyrex cups,

filling each only halfway. Place half the cups on a trivet

in the bottom of the slow cooker. Set a Pyrex mold or pie

plate over the cups to make room for a second layer of

cups. Cover the top layer of cups loosely with a plate. Set

the timer so that the muffins will start cooking on Low 2

1/2 to 3 hours before breakfast time. If using muffin cups

as described above, halve the recipe. Makes 12 muffins.

Source: "Clear & Simple Crockery Cooking", by Jacqueline

Heriteau, Grosset & Dunlap, NY, c1975 --