Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - Blueberry - Blueberry-yogurt Muffins
Famous Authors (View All Authors)
Fruit - Blueberry -  Blueberry-yogurt Muffins Post by :Doug_Garries Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3048

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.

12 MUFFINS

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.
If you like this book please share to your friends :
NEXT BOOKS

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.
PREVIOUS BOOKS

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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT