Blueberry Almond Farina Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The farina makes these muffins special. Feel free to use vanilla extract if you are not fond of almond extract. I have never tried it, but I imagine these would work well with cranberries too. Times are approximate. Thanks to Jen for putting this recipe in her best of 2008 cookbook! Ingredients:
1/4 cup sugar |
1 teaspoon ground cinnamon |
1/4 cup chopped almonds (or walnuts or pecans) |
1 cup farina (cream of wheat, any type) |
3/4 cup all-purpose flour |
1/2 cup brown sugar, packed |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup 1% low-fat buttermilk |
1 large egg |
1 1/2 teaspoons almond extract |
1/2 cup smart balance butter spread or 1/2 cup other regular tub margarine, melted |
1 cup blueberries (a 6 oz. package, (or more) |
Directions:
1. Preheat oven to 400 degrees F.
2. Combine ingredients for topping and set aside.
3. Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
4. Take out 1 TBSP of the dry mixture and coat the blueberries.
5. Combine wet ingredients.
6. Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
7. Fill cups of muffin pan 3/4 full, and sprinkle with topping.
8. Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.
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