This recipe, submitted by Wendy, (with several changes) is from the Central Heights church cook book.
In 1992 the recipe book was complied as a fund raiser by the members of a care group.
The book was dedicated to the pastors wives for their loving example of
support and hospitality. My dad was one of the pastors of the church and so my Mom
was one of the wives honoured. There is a photo of the pastors wives in the cook book and
when using a recipe from this book I often have to give thanks to God for the
many great years at CHC.
Ingredients for muffins:
-1/2 cup margarine, room temperature
-1 cup white sugar
-2 large eggs
-1 tsp vanilla
-2 cups flour
-2 tsp baking powder
-1/2 tsp salt
-1/2 cup buttermilk or sour milk (1/2 cup milk plus 1 tsp vinegar, let stand for 3 minutes)
-2 cups fresh or frozen blueberries
Preheat oven to 375º. Grease muffin tins. Beat Margarine until fluffy. Add sugar, mix well. Beat in eggs and vanilla. In another bowl mix dry ingredients together. Add half the dry ingredients to creamed mixture. Mix in half the milk. Mix in the remaining dry ingredients, then the rest of the milk. Fold in the blueberries. Fill each muffin cup to the top.
Ingredients for Crumble:
-1/2 cup flour
-1/4 cup sugar
-1/4 cup margarine
Stir flour and sugar together. Cut in the margarine to make a crumble. Sprinkle over all the muffins.
Bake approximately 20 minutes until golden. Cool in muffin tins. Makes 12 muffins.