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Recipe Name: Jordan Marsh Bleuberry Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1/2 Cup(s) Butter
1 1/4 Cup(s) Sugar
2 Eggs
2 Cup(s) Flour
2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
2 1/2 Cup(s) Blueberries
1/2 Cup(s) Milk
Sugar for topping
This recipe is actually from Jordan Marsh, but a former co-worker
gaveit to me. I don't like blueberries, so I use the apple
cinnamonsubstitution.Cream butter & sugar; add eggs and mix well. Sift
dry ingredients andadd to creamed mixture alternately with milk. Fold
in blueberries. Pour into paper-lined muffin pan, dividing whole batter
among 12 cups,and sprinkle with sugar. Bake at 375 degrees for
20-25minutes--sometimes takes a bit longer if batter is rel cold from
usingfrozen berries (don't need to defrost them). Cool in pan. Notes:
Do notuse the blueberries in heavy syrup, use butter not margarine. If
youwant to use apple instead, use about 2 1/2 cups, chopped into
smallpieces, and then sprinkled with cinnamon-sugar.These muffins are
HUGE and really good (and I'm not usually a
muffinfan).ROTH@BINAH.CC.BRANDEIS.EDU(ERICA ROTH)REC.FOOD.RECIPESFrom archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 259
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 52.1mg
Sodium: 196.7mg
Potassium: 74.1mg
Carbohydrates: 41.9g
Fiber: 1.3g
Sugar: 24.4g
Protein: 3.8g

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