Blueberry Muffin-loaf

Yield: 3 mini loaves


1 3/4 c. flour (try half wheat flour)
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
3/4 c. milk
1/4 c. cooking oil
3/4 c. fresh or frozen blueberries

Lemon Glaze:
1/2 c. powdered sugar plus 2-3 tsp. lemon juice

Combine flour, sugar, baking powder and salt in a mixing bowl. Make a well in the center. Combine egg, milk and cooking oil. Add egg mixture into flour mixture. Stir until just moistened. Fold in the blueberries.

Lightly grease 3 mini loaf pans. Divide batter into thirds. Bake at 280 degrees for 1 hour or until lightly golden. Remove from pans and allow to cool.

If desired combine glaze ingredients and drizzle over the top of each muffin loaf.