| 18 | 19 | 20 | 21 | 22 |
| 1 | 39 | 78 | 117 | 156 |
|
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
Shortening to grease muffin cups
1
cup fresh blueberries
OR
1
1
cup canned blueberries
cup milk
cup vegetable oil
teaspoon vanilla
1
1
/4
/2
1
2
egg
cups all-purpose flour
OR
cups whole wheat flour
cup sugar
teaspoons baking powder
teaspoon salt
2
3
1
1
/3
/2
Heat the oven to 400º. Grease just the bottoms of 12 regular-size muffin
cups with the shortening, or line each cup with a paper baking cup.
If using canned blueberries, drain them in a strainer. Rinse fresh or
canned blueberries with cool water, and discard any crushed ones. Break
off any stems.
Beat the milk, oil, vanilla and egg in a large bowl with a fork or wire
whisk until well mixed. Stir in the flour, sugar, baking powder and salt
all at once just until the flour is moistened. The batter will be lumpy.
If the batter is mixed too much, the muffins will have high peaks instead
of being rounded.
Carefully stir in the blueberries.
Spoon the batter into the greased muffin cups, dividing batter evenly
among them. You can use an ice-cream scoop for this if you have one.
Bake 20 to 25 minutes or until golden brown. Immediately remove muffins
from the pan to a wire cooling rack. Serve warm or cool.
Makes 12 regular-size muffins
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
"
12 muffins"
T(Bake):
"
0:25"
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