Blueberry Cupcakes

• 1/3 c. margarine
• 3/8 c. light packed brown sugar
• 1 egg
• 1 1/2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. ground cinnamon
• 1/4 tsp. grated nutmeg
• 1/2 tsp. salt (optional)
• 2/3 c. buttermilk or skim milk, mixed with 2 tsp. vinegar
• 1 c. fresh or partially thawed frozen blueberries

1. Cream the margarine and sugar until fluffy.
2. Beat in the egg. In another bowl, sift together the flour, powder, soda and spices. Stir into the creamed mixture alternately with the milk, just until mixed.
3. Fold in the blueberries.
4. Fill 12 muffin cups that have been lined with paper (or lightly greased); fill each 2/3 full.
5. Bake at 375u0b0 until golden, about 20 minutes.

margarine, light packed brown sugar, egg, flour, baking powder, baking soda, ground cinnamon, nutmeg, salt, buttermilk, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929782 (may not work)