The book has this recipe more than once. Also here as Blueberry Muffins in Recipe Box. Same dish, different piece of paper — kept separately on purpose, because each copy came into the house its own way.
Summary
A two-sided collectible recipe card from the "Great American Recipes" series ("From Your Home Bakery") for blueberry muffins — a conventional oven method on the front, a microwave method on the back.
Ingredients
- 1¾ cups all-purpose flour
- ⅓ cup sugar
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup fresh or unthawed frozen blueberries
- ¾ cup milk
- 1 egg
- ⅓ cup melted butter or margarine
Method
Conventional method: Combine dry ingredients, stir in blueberries. Add milk, egg, butter; mix just until moistened (batter will be lumpy — do not overbeat). Spoon into twelve 2½-inch greased muffin cups. Bake at 400°F for 25 minutes or until tops spring back when touched. Serve warm.
Prep time 10 min, bake time 25 min, oven 400°F.
Microwave method (back of card): Combine dry ingredients, add blueberries, then milk/melted butter/egg. Spoon into a paper-lined microwave-safe muffin pan, no more than ⅔ full. Microwave at MEDIUM HIGH for 3 minutes, rest 3 minutes, then HIGH for 2–3 more minutes until done (centers will still be a little soft). Rest a couple of minutes in the pan. Total microwave time 4–6 minutes at MEDIUM HIGH 70%/HIGH 100%.
Nutrition per serving: 150 calories, 2.9g protein, 6.2g fat, 20.8g carbohydrates, 226mg sodium; 4.5% protein DV, 6.6% calcium, 3.5% iron, 4.9% vitamin A, 2.9% vitamin C (per stated USRDA).
Notes on the artifact
Great American Recipes series card, Card 4, Group 15. Marked "SAMPLE." Print code 221 708 105. Series copyright MCMLXXXVIII (1988) — the copyright date printed on the card stock/series, used here as doc_date per the series convention.
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