Ingredients
2 1/4 C Whole Wheat Flour
1 C brown sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon, optional
1 C blueberries, fresh or
frozen(preferably wild)
1 tsp. vanilla extract
1/3 C vegetable oil
1 1/2 C buttermilk or plain (not Greek)
yogurt; or 1 1/4 cups liquid whey*
cinnamon-sugar or coarse white sparkling
sugar for topping, optional
*The liquid drained from plain yogurt
when you make thick, Greek-style yogurt.
Instructions
Preheat the oven to 400°F. Lightly grease
the cups of a standard muffin pan; or line with paper baking cups, and grease
the paper cups.
Whisk together all of the dry
ingredients, including the blueberries.
In a separate bowl, whisk together the
vanilla, vegetable oil, and buttermilk or whey.
Pour the liquid ingredients into the dry
ingredients, stirring just to combine.
Spoon the batter into the prepared muffin
cups, filling them nearly full. A slightly heaped muffin scoop of batter is the
right amount.
Sprinkle the tops of the muffins with
coarse sparkling sugar or cinnamon sugar, if desired.
Bake the muffins for 18 to 20 minutes,
until a toothpick inserted into the middle of one of the center muffins comes
out clean.
Remove the muffins from the oven, and
after 5 minutes (or when they're cool enough to handle) transfer them to a rack
to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at
room temperature.
Yield: 12 muffins.~~~Al (Ales-Alexander) D. Girvan.
No comments:
Post a Comment