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Full Online Book HomeLearning KitchenFruit - Blueberry - Blueberry-yogurt Muffins
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Fruit - Blueberry -  Blueberry-yogurt Muffins Post by :Doug_Garries Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3132

Click below to download : Fruit - Blueberry - Blueberry-yogurt Muffins (Format : PDF)

Fruit - Blueberry - Blueberry-yogurt Muffins

1/4 cup butter (1/2 cube), room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained

Preheat oven to 350 degrees. Line muffin tins with paper cups.

In a large bowl, cream butter and sugar. Add egg, cinnamon, nutmeg and vanilla. Add flour, baking power and salt alternately with milk and yogurt. Do not over mix. Carefully fold in blueberries. Spoon into paper-lined muffin tin. Bake in a 350-degree oven for 20 to 30 minutes.


Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.
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Fruit - Blueberry -  Blueberry Belle Crunch Fruit - Blueberry - Blueberry Belle Crunch

Fruit - Blueberry -  Blueberry Belle Crunch
2 Cups blueberries, fresh or frozen 2 T flour 1/4 tsp salt 1/4 Cup sugar 2 T lemon juice Topping: 1 Cup flour 1 Cup quick-cooking oatmeal 1/2 cup firmly packed brown sugar 1/2 tsp salt 1/2 tsp vanilla 1/2 cup butterCombine the first 5 ingredients; spread in a well-greased 9-inch pie pan. Combine topping ingredients;mix/cut in butter until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake in moderate oven (350) for 30-40 minutes. Serve hot (preferably with ice cream). Serves 8.

Fruit - Blueberry -  Blueberry-streusel Muffins Fruit - Blueberry - Blueberry-streusel Muffins

Fruit - Blueberry -  Blueberry-streusel Muffins
1/4 cup slivered almonds 1/4 cup firmly packed brown sugar 3 tablespoons all-purpose flour, divided 2 tablespoons butter 1/2 cup uncooked oats 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons grated fresh lemon rind 3/4 cup buttermilk 1/4 cup oil 1 large egg 1 1/2 cups fresh blueberries Preheat oven to 400 F (375 F for dark pans). Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times