With the fresh picked blueberries from the weekend, I made these muffins. They are great. AND, the recipe is from Self and a bit on the healthy side. They were totally worth typing in the whole recipe to share, but I found a link. :)
And if the link doesn't work, the recipe is in the comments.
2 comments:
Spiced Blueberry Muffins
Rise & Shine: These muffins are a tasty and antioxidant-rich start to the day.
INGREDIENTS:
2 cups plus 1 tablespoon all-purpose flour, divided
3/4 cup plus 1 ½ tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 ½ cups fresh or frozen wild blueberries, thawed
1/3 cup butter, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup 2% reduced-fat milk
2 large eggs
1 teaspoon vanilla extract
Cooking spray
INSTRUCTIONS:
Prep: 10 minutes
Cook: 15 minutes
Makes 14 servings
1. Preheat oven to 425°.
2. Spoon 2 cups flour into dry measuring cups; level with knife. Combine with 3/4 cup sugar and next 5 ingredients (through cloves) in a bowl, stirring with whisk. Make well in center of mixture.
3. Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.
4. Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture.
5. Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 ½ tablespoons sugar evenly over batter. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack. (Serving size: 1 muffin)
I love recipes! What a great idea for your blog. Keep 'em coming.
And yes, I think many people make erroneous turns into the stadium parking lot on game days. Shows that I'm not an idiot.
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