Ingredients
1/4 cup sugar
2 tbsp rounded butter or margarine
1 egg
1 tbsp molasses
1 tsp baking soda
3/4 cups milk
2 cups sifted flour
1 tsp creme of tartar
1 tsp vanilla
1 cup floured blueberries
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
You're reading one of recipes available free. Full library with Gastronome.
In one bowl mix sugar with butter. Cream together. Add one beaten egg and mix. Mix soda and molasses together until the soda and molasses become light colored. Add milk, sifted flour, creme of tartar and vanilla. Mix all together. Add one cup floured blueberries. Mix together lightly. Spoon batter into muffin tins lined with cupcake papers. Bake at 350 degrees for 15 minutes.