My favorite go-to fast and healthy muffin recipe!
(Click here for the Chocolate Chip Muffin version)
I had just a little over a cup of blueberries in the freezer-perfect! And leftover on sale holiday (Christmas this time. Keep Christmas in your heart and money in your wallet!) cupcake liners. Festive is festive, I say. Sprinkle some white Sparkle Sugar...and red sugar (crossing fingers it wouldn't look too vampire-y!) and you've got yourself a tasty, pretty and patriotic muffin.
Red, White and Blueberry Muffins
2 cups flour
1/2 cup sugar (just a bit less)
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons oil
1 egg, beaten
1/2 cup sugar (just a bit less)
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons oil
1 egg, beaten
1 cup of blueberries
1/4 teaspoon Penzey's Cake Spice, optional
A splash of vanilla or almond extract, optional
Heat oven to 375. Line 12 muffin cups with paper baking cups. In medium bowl, combine flour, sugar, baking powder, salt and cake spice - mix well. In small bowl, combine milk, oil and egg (I also add a splash of vanilla extract), blend well. Add to dry ingredients, stir just until moistened. Add blueberries. Bake for 18-23 minutes or until light golden brown. (start checking around 16 minutes). Cool for one minute, remove from pan and serve warm. If there are any left over, these also freeze well.
Heat oven to 375. Line 12 muffin cups with paper baking cups. In medium bowl, combine flour, sugar, baking powder, salt and cake spice - mix well. In small bowl, combine milk, oil and egg (I also add a splash of vanilla extract), blend well. Add to dry ingredients, stir just until moistened. Add blueberries. Bake for 18-23 minutes or until light golden brown. (start checking around 16 minutes). Cool for one minute, remove from pan and serve warm. If there are any left over, these also freeze well.
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