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Blueberry Muffins

1 c Sugar
1/4 c Margarine
1 c Milk
1 Egg
1/4 ts Salt
1/2 ts Vanilla
1 1/2 c Flour
2 ts Baking powder
3/4 ts Cinnamon
1/2 ts Nutmeg
1 c Fresh blueberries; or frozen dry-pack blueberries


Preheat oven to 375 degrees. Cream sugar and margarine on low speed of mixer until smooth. Add milk, egg, salt and vanilla. Mix well. Sift flour, baking powder and spices and add half of mixture to creamed ingredients. Blend with mixer. Add the rest of flour mixture and gently mix by hand, just until moistened. Carefully fold in blueberries. Line muffin tins with paper liners and fill 3/4 full. Bake 20 to 30 minutes until lightly browned. Yield: 1 dozen large muffins.


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