Blueberry Muffins

---------- Recipe via Meal-Master (tm) v8.05

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

You will need 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

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