Wednesday, July 18, 2012

Blue Ribbon Blueberry Muffins

Blue Ribbon Blueberry Muffins

2 c. Flour
1/2 c. Sucanat
1 T. Baking Powder
1 t. Salt
1 Egg, slightly beaten
3/4 c. Milk
1/3 c. Oil
1 c. fresh or thawed frozen Blueberries

Preheat oven to 400°F. Place muffin cups in tins and set aside. In a medium bowl mix flour, sugar, baking powder, and salt. In a small bowl, mix egg, milk, and oil. Make a well with a spoon in the center of the flour mixture. Pour egg mixture and blueberries into the well. Stir until flour mixture is moistened; the batter will still be lumpy. Gently spoon batter into the cups, filling each 3/4 full. Bake 20 to 22 minutes or until golden brown. Remove the muffins out of the tins immediately. Makes 12 muffins.

From Brunch Cookery    page 86

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