MUFFINS
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
TOPPING
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400ºF. Grease muffin cups or line with muffin liners.
Make the muffin batter by combining flour, sugar, salt, and baking powder. Measure the 1/3 cup vegetable oil in a 1-cup measure. Add the egg and enough milk to fill the cup. Mix the liquid ingredients with the flour mixture and then gently fold in the blueberries.
To make the topping, combine all the topping ingredients and mix with a fork. Fill muffin cups right to the top, and sprinkle evenly with the crumb topping mixture before baking. Bake for 20 to 25 minutes, or until done.
• • •
Pecan Balls
Makes about 4 dozen cookies
They’ll go fast, so you may want to double the recipe.
1/2 pound butter (As always, use real butter instead of margarine for the best flavor.)
4 tablespoons sugar
2 cups flour
1/2 teaspoon salt
1 cup chopped pecans
2 teaspoons vanilla extract (Real vanilla has a much better flavor than vanilla flavoring.)
powdered sugar for dusting
Preheat oven to 350ºF.
Cream together all the ingredients except the powdered sugar. Roll into small balls about the size of a walnut and place on an ungreased cookie sheet. Bake for 20 minutes.
Remove from the oven and let cool slightly. While still warm (not hot), roll in the powdered sugar. Roll again when the cookies are completely cooled.
The Cakes of Wrath (A Piece of Cake Mystery) Page 30
