2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
4 tablespoons diet margarine
2/3 cup milk
1 egg
2 cups blueberries — fresh or frozen
**Topping: 4 tablespoons diet margarine — softened
1/3 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
Recipe: Line a 12-well muffin tin with paper baking cups. Preheat oven to 400F.
Measure flour, baking powder, salt and sugar into a big bowl.
Melt butter (about 45 seconds on High, uncovered, in a microwave). Add milk, then egg. Stir a little, just to break up the egg. Combine the wet and dry mixtures. Just stir gently with a fork. Stir in the blueberries.
Pour batter into muffin cups. Cover each with 2 tablespoons of topping. Bake 30 to 35 minutes.
When muffins are done, take the muffin tin out of the oven. The topping should be browned and crunchy and the tops mounded. Let muffins cool in the tin at least 5 minutes. Upturn the tin; the muffins will fall out. Makes 12 muffins.
Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub them between your fingers and palms until you’ve made crumbs about the size of peas. This may take 2 to 3 minutes.
with butter: Per serving: Cal 253 (32% fat) Fat 9 g (5 g sat) Fiber 1 g Chol 42 mg Sodium 284 mg Carbs 41 g Calcium 42 mg with diet margarine: Per serving MC 225 cals (19.3% fat) 4.9 g
Source: “Now You’re Cooking for Company”
Cross-ref “Blueberry Thrills: A bountiful crop rolls in from East Texas” on the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News
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