kensingtonsystems
New member
Blueberry Muffins (or Cranberry or some of both)
Oven -- 425 F.
Coat muffin tins lightly with oil.
Sift into a large bowl:
1 1/4 C unbleached flour
3/4 C whole wheat flour
(You can tweak these 2 flours in either direction )
2 3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Add: scant 1/3 C sugar
Add: 1 C blueberries
handful of chopped walnuts
Mix lightly.
In a medium bowl, mix
3/4 C skim milk
1 egg
3 T. honey
3 T. oil ( I use canola or safflower)
1 1/4 Tsp. vanilla
pinch of orange or lemon zest
Mix the wet into the dry ingredients, but don't over-mix.
Bake about 15 minutes.
I make up ahead a few plastic bagfuls of the mixed dry ingredients -
takes the labor out of doing the whole deal each time. If the batter
looks skimpy, you can add a T. of the dry ingreeds until you have the
amt. needed for a full dozen muffins. Depends on how many berries and
nuts you've added. Just label that bag of dry as 'partial' so you
don't try to make a whole batch from it.
Oven -- 425 F.
Coat muffin tins lightly with oil.
Sift into a large bowl:
1 1/4 C unbleached flour
3/4 C whole wheat flour
(You can tweak these 2 flours in either direction )
2 3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Add: scant 1/3 C sugar
Add: 1 C blueberries
handful of chopped walnuts
Mix lightly.
In a medium bowl, mix
3/4 C skim milk
1 egg
3 T. honey
3 T. oil ( I use canola or safflower)
1 1/4 Tsp. vanilla
pinch of orange or lemon zest
Mix the wet into the dry ingredients, but don't over-mix.
Bake about 15 minutes.
I make up ahead a few plastic bagfuls of the mixed dry ingredients -
takes the labor out of doing the whole deal each time. If the batter
looks skimpy, you can add a T. of the dry ingreeds until you have the
amt. needed for a full dozen muffins. Depends on how many berries and
nuts you've added. Just label that bag of dry as 'partial' so you
don't try to make a whole batch from it.