Crystal Blueberry Muffins

               (Yields 12)

　

      1 ½ c. all purpose flour                  1 egg. Slightly beaten
      ½ c. sugar                                            ½ c.  milk

      2 tsp. baking powder                        ¼ c. vegetable oil

      ½ tsp. salt                                              ¾ c. blueberries (frozen)

　

Directions:

      Combine dry ingredients in a large bowl and mix well with a wire whisk. Combine egg, milk and oil separated, then add to dry mixture. Stir in blueberries and mix well. Spoon into cupcake papers that are in muffin pans to ¾ way full. Bake at 400 degrees for 20 to 25 minutes. Sprinkle sugar on top of muffins BEFORE baking for crystal effect.

       

         Grandma Billie’s Lemon Pound cake

 

            3 c. sugar                                          3 c. flour

           ½ c. Crisco                                       ½ tsp. salt

          2 sticks Margarine                          ½ tsp. baking powder

          5 eggs                                                   1 T. Vanilla Extract

           1 c. milk                                              1 T. Lemon extract

 

(I always substitute 1/2 of the Lemon for Vanilla = 1 ½ Tbs. Vanilla & ½ Tbs. Lemon)

    

Directions:     

 

          Cream together sugar, Crisco and margarine. Add 1 egg at a time, beating well after each. Add milk slowly. Sift flour, salt and baking powder together. Slowly add flour mixture into cake mix. Last add extracts. Beat well. Pour into well greased Bunt pan. Place cake in COLD oven, then set temperature to 325 degrees for 1 ½ hours. Cool on a wire rack.