---------- 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, ©1975
 
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