Friday, May 25, 2012

Blueberry Muffins

Blueberry Muffins

2 cups flour (1 cup whole wheat and 1 cup white)
1/2 cup plus 2 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1 egg, lightly beaten
1 teaspoon grated orange peel
1 teaspoon vanilla

1 cup blueberries
1/2 teaspoon ground cinnamon

Makes 12 muffins
1. Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside.

2. Mix flour, 1/2 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.

3. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins.

4. Bake 15 to 20 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm with Honey Butter, if desired.

Apple Muffins: Prepare batter as directed. Use 1 cup peeled, cored and chopped apple in place of the blueberries.

Raspberry Muffins:
Prepare batter as directed. Use 1 cup raspberries in place of the blueberries.


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