Jordan Marsh Muffins

Source: unknown, modified by Jon Dubovsky

Yield: 12-16 muffins

Rating: 4/5 - simple, good

Ingredients

• 1/2 c. butter or margarine, softened
• 1 1/4 c. sugar
• 2 eggs
• 2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 1/2 c. blueberries, chopped apples (1 large apple), or sliced banana
• 1/2 c. milk
• sugar (and optional cinnamon) for topping

Directions

• Cream the butter and the sugar. Add the eggs and mix well.
• In a seperate bowl, sift the dry ingredients together. Add this to the creamed mixture alternately with the milk.
• Fold in the blueberries, apples, bananas, etc. (If you use apples, consider dusting the apple pieces with a cinnamon and sugar mix first.)
• Pour the batter into a muffin pan lined with paper muffin cups. Fill the cups about 3/4ths full. Sprinkle the tops with sugar or a cinnamon and sugar mixture.
• Bake at 375 degrees F for 20 to 25 minutes. Cool in pan. Serve warm.

Notes

• Do not use blueberries in heavy syrup.
• This recipe works well with soy milk (vanilla flavored is my favorite) and/or egg substitute such as Egg Beaters.
• Fresh baking powder is essential to nice, fluffy muffins.
• Don't over-mix the batter or the muffins become too tough.