|
Method:
Cream butter and sugar until light and
fluffy. Add eggs gradually. Fold in sifted flour and
baking powder. Pour in milk and mix gently. Pipe one third
full of the mixture onto paper cups placed in muffin moulds. Add
in 1 teaspoon of blueberry pie filling and pipe more batter to fill
about 80% of the cups. Bake in preheated oven for about 20-25
minutes.
|