Monday, December 23, 2013

Blueberry Muffins

Recipe from Betty Crocker
You can add anything into the center of the muffin. When I was a child, my mother used to make brown sugar and jam muffins for me because I disliked blueberries. This recipe makes 12 muffins.
  • 1 egg
  • 3/4 cup of 1% milk
  • ½ cup of vegetable oil
  • 2 cups of all purpose flour or whole wheat flour
  • 1/3 cup of sugar 
  • 3 teaspoons of baking powder 
  • 1 teaspoon of salt 
  • Extra sugar for the top – this is my mother’s idea
  • Heat the oven to 400 degrees. Grease the bottoms with medium muffin cups about 2 ½ inches x 1 ¼ inches.
  • Beat the egg and stir in the milk and oil. Stir in the remaining ingredients all at once until flour is moistened. 
  • If you are making blueberry muffins add the blueberries to the batter and stir. The batter should be lumpy. 
  • Fill muffin cups about ¾ full. Bake until golden brown, which is about 20 minutes. Immediately remove from the muffin pan. 
1 cup of blueberries= 50 calories
Each muffin 160 calories WITHOUT the extra sugar and blueberries

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