---------- Recipe via Meal-Master (tm) v8.05
  Categories: Muffins, Crockpot
       Yield: 12 servings
       2 c  All-purpose flour; sifted
       3 ts Baking powder
       1 tb Salt
       2 tb Granulated sugar
       1    Egg; slightly beaten
       1 c  Whole milk
       6 tb Butter; melted or
       6 tb Vegetable oil
       1 c  Blueberries; washed/drained
       3 tb Granulated sugar
     You will need 6 large or 10 or 12 small pyrex cups. Or
   make it as a bread in a souffle dish. Mix half the recipe
   unless you have a very large cooker. To Cook: Into a medium
   bowl, sift the flour, baking powder, salt, and 2
   tablespoons sugar. Make a well in the center and pour in
   the egg, milk, and melted butter or oil. Stir together
   until mixed. Don't beat. Fold in the blueberries mixed with
   3 tablespoons sugar.
      Divide the batter among the well-greased Pyrex cups,
   filling each only halfway. Place half the cups on a trivet
   in the bottom of the slow cooker. Set a Pyrex mold or pie
   plate over the cups to make room for a second layer of
   cups. Cover the top layer of cups loosely with a plate. Set
   the timer so that the muffins will start cooking on Low 2
   1/2 to 3 hours before breakfast time. If using muffin cups
   as described above, halve the recipe. Makes 12 muffins.
   Source: “Clear & Simple Crockery Cooking”, by Jacqueline
   Heriteau, Grosset & Dunlap, NY, c1975