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Archive for the ‘Breakfast’ Category

To be quite honest, I don’t think that I have ever made the blueberry recipe for these muffins before. I have made the Apple-Cinnamon and the Banana though, and they are very good. So I am sure these are too.

 

Streusel Topping(below), if desired

3/4 cup milk

1/4 cup vegetable oil (Sub: applesauce)

1 large egg ( Sub: egg substitute such as ‘Egg Beaters’ )

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh, canned(drained) or frozen blueberries

 

1.) Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, with shortening, or line with paper baking cups.

2.) Make Streusel Topping; set aside.

3.) Beat milk, oil and egg in larg bowl with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 TBSP topping.

4.) Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.

Streusel Topping

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/4 tsp. ground cinnamon

2 Tablespoons firm butter or stick margarine

 

Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using blender or crisscrossing 2 knives, until crumbly.

1 Muffin: Calories 170; Fat 6g

 

Apple-Cinnamon Muffins: Omit blueberries. Beat in 1 cup chopped peeled apple (about 1 medium) with the milk. Stir in 1/2 tsp. ground cinnamon with the flour. Bake 25 to 30 minutes.

 

Banana Muffins: Omit blueberries. Decrease milk to 1/3 cup. Beat in 1 cup mashed very ripe bananas (2 medium) with the milk. Use packed brown sugar for the sugar.

 

Cranberry-Orange Muffins: Omit blueberries. Beat in 1 TBSP grated orange peel with the milk. Fold 1 cup cranberry halves into batter.

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