Blueberry Muffin Cake
INGREDIENTS:
3/4 c Milk
1/2 c Vegetable Oil
1 Egg
2 c All Purpose or Whole Wheat
-Flour
1/3 c Sugar
3 ts Baking powder
1 ts Salt
1 c Fresh or drained canned
-blueberries or 3/4 Cup
-frozen blueberries, thawed
-and well drained
3/4 c Milk
1/2 c Vegetable Oil
1 Egg
2 c All Purpose or Whole Wheat
-Flour
1/3 c Sugar
3 ts Baking powder
1 ts Salt
1 c Fresh or drained canned
-blueberries or 3/4 Cup
-frozen blueberries, thawed
-and well drained
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, or line with papter baking cups. Beat milk, egg and oil. Stir in flour, sugar, baking powder and salt all at once, just until flour is moistened (batter will be lumpy). Fold in blueberries. Devide batter among muffen cups. Sprinkle with sugar if desired. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan. Makes 1 dozen muffens. (