Blueberry Muffins - Babycakes CC-1 Instruction Manual

SCONES
Ingredients:
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 to 2/3 cup heavy cream or whipping cream
Directions:
1. Stir flour or sugar together in medium bowl. Add cream until dough forms a ball.
Turn dough out onto surface dusted with additional flour. Fold dough in half about 5
to 7 times to knead (do not overwork dough or it will become tough).
2. Gently roll dough to 1/2 inch thick. Cut dough into circles using a 2 inch round
cookie cutter.
3. Place dough in baking reservoirs. Bake in cupcake maker for 10 to 12 minutes or
until brown and done.
Makes approximately 6 to 8 scones

BLUEBERRY MUFFINS

Ingredients:
• 3 tablespoons butter, softened
• 6 tablespoons sugar
• 1 egg
• 3 tablespoons milk
• 2/3 cup all-purpose flour
Directions:
1. Beat together butter and sugar until creamy. Beat in egg. Stir in milk.
2. Add dry ingredients and blend until just combined. Stir in blueberries.
3. Fill each baking reservoir with approximately 3 to 4 tablespoons batter. Bake in
cupcake maker about 8 to 10 minutes or until toothpick inserted in center comes
out clean.
Makes 6 muffins
Makes approximately 12 to 16 muffins
12
• 1/2 teaspoon baking powder
• Dash salt
• 1/2 teaspoon cinnamon, optional
• 1/3 cup small blueberries