1 3/4 c Flour
3/4 ts Salt
1/3 c Sugar
2 ts Double-acting Baking Powder
2 Eggs
1/4 c Butter; melted
3/4 c Milk
1 c Fresh Blueberries OR 1 c
-canned blueberries;drained -OR 1 c Cranberries;chopped 1 ts Grated orange or lemon rind
Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist–either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.