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Post by carnation037 on Jan 13, 2003 13:27:37 GMT -6
Blueberry Streusel Muffins
1/4 cup slivered almonds 1/4 cup firmly packed brown sugar 3 tablespoons all-purpose flour, divided 2 tablespoons butter or margarine 1/2 cup uncooked regular 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 lemon rind 3/4 cup buttermilk 1/4 cup oil 1 large egg 1 1/2 cups fresh or frozen blueberries 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 or until mixture is crumbly. Stir in oats; set aside. COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture. WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened. TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture. BAKE at 400° for 15 to 20 minutes or until golden brown. Remove immediately from pans, and cool on wire racks. Yield: 1 dozen. Prep: 15 min., Bake: 20 min.
Note: Freeze muffins up to 1 month.
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