Saturday, November 12, 2011

Blueberry Muffins #11!

These turned blue!! When I made the batter I used frozen blueberries and some of them dyed the batter purple. After I cooked them they came out blue! I made these because I'm tired of having toaster waffles or cereal for breakfast. I actually had one for breakfast this morning! These don't take long to make and you don't need a mixer! I think that washing the GIANT mixing bowl is least favorite dish to wash (not that I have a favorite). I made these using a recipe from a milk-free cookbook and the still tasted great (no butter either!). Here is the recipe for a double batch. It makes about 22-24 muffins

  • 3 1/2 cups flour
  • 1/2 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups blueberries
  • 2 eggs
  • 12 tbsp vegetable oil
  • Zest of 2 lemons
  • Optional 1 tbsp sugar(to sprinkle on top)
Mix together flour, sugar, baking powder, and salt together in a large bowl. Stir in the blueberries and lemon zest. In another bowl mix together the eggs, oil, and water. Mix all at once into the flour-blueberry mixture and stir until combined. The batter shouldn't be smooth. Divide the batter into 24 greased muffin cups and bake at 400 degrees for 17-25 min. If you only want 12 just half the recipe and cook for 15-20 min.
Adapted from The Milk Free Kitchen

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