Muffin Top

Marge & I are dividing our springtime between the park and the kitchen. This morning we're making muffins. Blueberry-Lemon muffins. With oatmeal topping. It smells pretty perfect in our house!Here's a similar recipe gleaned from the pages of Better Homes & Gardens New Cook Book (c)'65

Best-ever Blueberry Muffins
1 3/4 cups sifted enriched flour [we went hippie and used whole wheat]
2 tablespoons sugar [we amped that up to satisfy our sweet teeth, to about 1/2 cup]
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 well-beaten egg [make like Steven Segal and kick that egg's ass]
3/4 cup milk [we went w/skim to make up for the sugar -- right]
1/3 cup salad oil or melted shortening [opted for pure, delicious butter here, we heart dairy]
1 cup fresh or frozen blueberries

Sift dry ingredients into mixing bowl; make well in center. Combine egg, milk and salad oil. Add all at once to dry ingredients. Stir quickly and only till dry ingredients are moistened. Gently [who would beat-down a blueberry?] stir 1 cup fresh or frozen blueberries into muffin batter. Fill greased muffin pans or paper bake cups 2/3 full. Bake at 400 degrees for about 25 minutes. Makes 12.

[This morning I added 1/2 cup of quick-cook oats and a dash of both lemon juice and cinnamon, then made a quick, crunchy topping with 2T melted butter, 1/2 cup oats, 2T brown sugar & another pinch of cinnamon. Follow my lead, if you like...]