|
Post by April B. on Feb 16, 2004 9:05:06 GMT -6
Blueberry Muffins 3-1/2 cups flour 1/2 cup sugar 4 tsp. baking powder 1/2 tsp. salt 1-1/2 cups milk 2/3 cup vegetable oil 2 eggs, beaten 3 cups fresh or frozen blueberries, unthawed if frozen 4 Tbsp. sugar 1 cup chopped pecans (optional) Line 24 muffin cups with paper liners and set aside. Preheat oven to 400 degrees. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix. Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended. Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened. In a medium bowl, combine 4 Tbsp. sugar, blueberries, and pecans and toss to coat with sugar. Stir gently into batter just until blueberries and pecans are distributed. Spoon batter into muffin cups, filling 3/4 full. Bake at 400 degrees for 20-25 minutes, until light golden brown and firm to the touch. Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature. 24 muffins ![:)](//storage.proboards.com/forum/images/smiley/smiley.png)
|
|