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Blueberry Muffins

 

blueberry muffins
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BLUEBERRY MUFFINS

Author: unknown

Ingredients

  • 2 cups sifted flour
  • 4 teaspoons baking powder
  • ¾ cup sugar
  • 1 teaspoon salt
  • 1 cup fresh frozen or canned blueberries (drained if using canned)
  • 2 eggs
  • ½ cup melted butter (do not substitute margarine or shortening)
  • 1 cup milk

Instructions

  • Put paper muffin-cup liners in 12 to 14 muffin cups.
  • Preheat oven to 400 degrees.
  • Sift all dry ingredients together in a large bowl.
  • Add the blueberries and mix until well-coated. (It is not necessary to completely thaw frozen blueberries.)
  • Beat the eggs well in a small bowl.
  • Add the melted butter and milk.
  • Quickly stir the liquid mixture into the dry mixture.
  • Do not over mix, because the mixture will become tough.
  • Fill muffin cups 3/4 full and sprinkle with cinnamon-and-sugar topping.
  • Bake in preheated oven 20 minutes or until brown.

 

blueberry muffins
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Cinnamon and Sugar Topping

Author: unknown

Ingredients

  • ⅛ tsp cinnamon
  • ½ cup sugar

Instructions

  • Mix ingredients together and use as directed.

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crafty, newspaper & magazine clippings, random cards, recipe, scouting, The Thorncliff recipe collection, unknown source

Creative Dough

 

creative dough
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Creative Dough

Kids will mold and shape this dough to their imaginations' deligh

Ingredients

  • 1 cup Gold Medal® all-purpose flour
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla if desired
  • About 15 drops favorite food color

Instructions

  • Cook all ingredients in 1 1/2-quart saucepan over medium heat 4 to 5 minutes, stirring vigorously. until mlxture forms a ball.
  • Remove dough from saucepan and let stand on counter 5 minutes.
  • Knead dough about 30 seconds or until smooth and blended. Cool completely.
  • Store In airtight container in refrigerator.
  • High Altitude Directions (3500 to 6580 feet): No adjustments are necessary.
  • ®reg. TM. of General Mills. Inc.

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