1 cup butter
1 cup white sugar
2 eggs
1/2 tsp baking soda
1/2 tsp salt
2 cups flour
Mix together.
Pour into 12 muffins cups.
Bake at 375 for 30 minutes.
BLUEBERRY MUFFINS
These muffins are easy and delicious. If you don't have lemon extract, use vanilla, and if you don't have half-and-half cream use milk. I almost always put all the dry ingredients and wet ingredients into my mixer at once to make it easier, but add fruit last and just mix gently. They will still be delicious!
2 cups flour
1 cup sugar
1 TBS baking powder
1/2 tsp. salt
2 eggs
1 cup half-and-half cream
1/2 cup vegetable oil
1 tsp. lemon extract
1 1/2 cups fresh or frozen blueberries or raspberries, whatever you'd prefer
In a large bowl, combine flour, sugar, baking powder and salt.
Combine the eggs, cream, oil and lemon extract: stir into dry ingredients just until moistened.
Fold in berries, carefully!
Spoon into paper lined muffin cups.
Bake at 400 for 18-20 minutes.
Yields 18 muffins.
Yummy! We have blueberries and raspberries growing all around us (except the darn birds keep eating my blueberries). Definitely going to try this one!
ReplyDeleteyum. these sound like I could accomplish this with my 12 year old. Thanks for the recipes.
ReplyDelete