Blueberry and Pecan Muffins

1 3/4 cups all purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup cooking oil
1 egg, well beaten
1 tsp vanilla
1 cup fresh or frozen blueberries thawed and drained
1 cup chopped pecans
1 tsp grated lemon peel
1/2 tsp fresh grated nutmeg
4 Tbsp sugar
Dipping sugar
Melted butter

Mix together by hand the flour, sugar, baking powder, and salt in large mixing
bowl. Combine the milk, vanilla, egg together and then add all at once to dry
ingredients until moistened. Do not over mix. Gently mix the 4 tablespoons
sugar, drained berries, lemon peel and pecans together. Fold the berry mixture
lightly into the batter. Fill greased and dusted muffin pans half full. Bake
for 20 minutes at 400 F or until done. While muffins are still warm, dip the
tops in melted butter, then in the sugar.

Sandy U.
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