Blueberry Muffins
Shortening to grease muffin cups
1 cup fresh blueberries
OR
1 cup canned blueberries
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg
2 cups all-purpose flour
OR
2 cups whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Heat the oven to 400ş. Grease just the bottoms of 12 regular-size muffin
cups with the shortening, or line each cup with a paper baking cup.
If using canned blueberries, drain them in a strainer. Rinse fresh or
canned blueberries with cool water, and discard any crushed ones. Break
off any stems.
Beat the milk, oil, vanilla and egg in a large bowl with a fork or wire
whisk until well mixed. Stir in the flour, sugar, baking powder and salt
all at once just until the flour is moistened. The batter will be lumpy.
If the batter is mixed too much, the muffins will have high peaks instead
of being rounded.
Carefully stir in the blueberries.
Spoon the batter into the greased muffin cups, dividing batter evenly
among them. You can use an ice-cream scoop for this if you have one.
Bake 20 to 25 minutes or until golden brown. Immediately remove muffins
from the pan to a wire cooling rack. Serve warm or cool.
Makes 12 regular-size muffins
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Yield:
“12 muffins”
Bake:
“0:25″
Per serving: 163 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g Protein; 24g Carbohydrate; 18mg Cholesterol; 226mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : Essential Equipment: muffin pan with 12 regular-size muffin cups
Apple-Cinnamon Muffins: Omit blueberries. Stir in 1 cup chopped
apple with the milk. Stir in 1/2 teaspoon ground cinnamon with the
flour. Bake 25 to 30 minutes.
Lighter Blueberry Muffins: For 3 grams of fat and 135 calories per
serving, use skim milk, decrease the vegetable oil to 2
tablespoons and add 1/4 cup unsweetened applesauce.
Tips
Substitute 3/4 cup frozen blueberries, thawed and well drained,
for the fresh or canned blueberries if desired.
Aluminum foil baking cups purchased at the supermarket can be used
instead of a muffin pan. Place 12 foil cups on a cookie sheet or
in a rectangular pan, and fill as directed.
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