3 1/2 cups granulated sugar (can mix half sugar/half Splenda)
1 lb butter
6 cups all purpose flour
3 tablespoon Baking powder
1 teaspoon salt
284 ml milk
Cream together at medium speed sugar and butter until double volume (creaming method), combine eggs 2 at a time. Mix together in seperate bowl flour, baking powder and salt and then combine with cream mixture alternately with milk.
Be careful not to over mix blueberries into the paste as they will discolour. It is recommended that you use your hands.
Over mixing will create tunneling in the muffin and make it tough.
Use No 18 scoop and portion into pre-lined or greased muffin pans. Baking temperature 350 degrees.
Blueberry - 1 lbs. dusted with flour and fold into mixture
Pina Colada -
- 20 oz crushed and drained pineapple
2 cups coconut
1 1/2 teaspoon Rum or pineapple flavoring
- 20 oz chopped canned apples
1 1/2 teaspoon Cinnamon
1 1/2 teaspoon Nutmeg
Sprinkle cinnamon and brown sugar mixture on muffin tops prior to baking
- 1 cup cocoa with dry ingredients
Increase milk by 1 cup and add 1 Qt chips (or whatever amount you desire)