1/4 cup softened butter or margarine
3/4 cup sugar
1 egg
1/4 cup sour cream (or real mayonnaise)
1 1/2 cups flour
2 tsp baking powder
1 tsp salt
1/3 cup milk
1 cup fresh or frozen blueberries
1 cup chopped fresh or frozen rhubarb
In small mixing bowl cream butter and sugar.
Add egg and sour cream, mix well.
Combine flour, baking powder and salt.
Add dry ingredients to creamed mixture alternately with milk.
Fold in fruit.
Fill 12 greased or paper-lined muffin tins two-thirds full.
Bake in preheated oven for 25-30 minutes.
Cool 5 minutes before removing from pan to wire rack.

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