Tom’s
Blueberry Muffins
Preheat
oven to 400 degrees
In
a large mixing bowl mix together the following:
2
C of flour
1
C chopped walnuts
3
t of baking powder
1/3
C of sugar
1
t of salt
In
a second bowl mix together the following:
1
egg
1
4oz container of all-natural apple sauce (they come in a 6-pak)
½
C of canola oil
¾
C of milk
2
C of fresh (not frozen) blueberries
Pour
the bowl of mixed wet ingredients into the bowl of mixed dry
ingredients. Gently blend together. Don’t mash the blueberries!
Anoint
muffin tin with vegetable oil cooking spray.
Bake
for 20-30 minutes. Check towards the end as ovens vary.
Yields
one dozen muffins. These don’t last but a couple of days in our
house. Enjoy!
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Optional:
Using a mixer or food processor blend an 8 oz. pkg of cream cheese
with ¼ C of sugar. Fill the 12 places in your muffin tin with ½ of
the batter. Spoon a dollop of the blended cream cheese on top.
Cover the cream cheese with the remaining ½ of the dough. Bake per
instructions. The result is like a blueberry/cheesecake muffin.
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