Mill Creek Homestead

Bird-In-Hand, Pennsylvania

Specialty Recipe

Blueberry White Chip Muffins

Ingredients for Muffin

2 cups flour

1/2 cup sugar

1/4 cup packed brown sugar

2-1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 large egg, lightly beaten

1/4 cup butter or margarine, melted

1/2 Tablespoon grated lemon peel

2 cups (12-ounce pkg) white chocolate chips, divided

1-1/2 cup fresh or frozen blueberries

Ingredients for Streusel Topping

1/3 cup sugar

1/4 cup flour

1/4 teaspoon ground cinnamon

3 Tablespoons butter or margarine

Muffin:Combine flour, 2 sugars, baking powder and salt in a large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1-1/2 cups white chips and blueberries. Spoon into 18 paper-lined muffin tins, filling almost full. Sprinkle with streusel topping.

Streusel topping: Combine sugar, flour and ground cinnamon in a small bowl. Cut in butter or margarine with pastry blender until mixture resembles coarse crumbs.

Bake for 22 to 25 minutes. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Place remaining chocolate chips in small, heavy duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10-15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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