This is a recipe that I received a few cards in the mail, and if I wanted to, I could order the whole booklet-type of thing. It's from "Great American Recipes" and I really don't know if I received it 10 years ago or 10 months ago, but I tried it out and they're great!
I've previously stated how my son LOVES his fruit. He's been eating blueberries since he was 5 months old. When I used to make him blueberry puree, I would save the cooking water and make his cereal with it. Soon he was onto cut up blueberries, and it has quickly become probably his favorite fruit! He isn't a fan of eggs, not even pancakes, so sometimes introducing new breakfasts become a challenge when we get tired of the same old thing. I decided to try these out, and as I wouldn't make them every week, at least I know we can switch it up every now and then!
Prep Time: 10 Min Bake Time: 18-24 Min
Makes 10 Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 4 tbsp (1/2 stick) unsalted butter, melted and cooled
- 1 large egg, beaten
- 3/4 cup plus 2 tbsp milk
- 1 cup blueberries (you can also use 1 cup of fresh cranberries, chopped bananas, or apricots)
Directions:
- Preheat oven to 400°F. Line a muffin pan with 10 paper muffin cups or spray with nonstick cooking spray. Fill empty cups halfway with water.
- Sift the flour, baking powder and salt into a large bowl. (remember, if you don't have a sifter, you can whisk, you just need to bring the bottom up and get air to the dry products) Stir in the sugar. In a separate bowl, whisk together the melted butter, egg and milk Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
- Add the blueberries to bowl and stir them in just enough to combine.
- Divide the batter evenly among the prepared muffins cups. Bake the muffins until golden, 18-24 minutes. Remove the muffins from the pan and transfer to a wire rack to cool. Muffins are best served warm.
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