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Post by :Doug_Garries
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :3061
Click below to download : Fruit - Blueberry - Blueberry-yogurt Muffins (Format : PDF)
Fruit - Blueberry - Blueberry-yogurt Muffins
1/4 cup butter (1/2 cube), room temperature1/2 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.
12 MUFFINS
Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.
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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 Belle Crunch
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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
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