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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Delicious, moist muffins... adapted from Cooking light magazine's Blueberry-Cranberry-Orange muffins. Ingredients:
2 cups all-purpose flour |
2/3 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/4 cups low-fat buttermilk |
1/4 cup butter, melted |
1 cup blueberries |
1 teaspoon vanilla extract |
1 large egg, lightly beaten |
cooking spray |
1 tablespoon sugar |
Directions:
1. Combine dry ingredients in a bowl and mix well, make a well in the center.
2. Combine buttermilk, butter, vanilla and egg in another bowl, mix and add to well in the center of dry ingredients.
3. Stir until just moist.
4. Gently fold in blueberries.
5. Spoon batter into 12 muffin cups coated with cooking spray and sprinkle evenly with additional sugar.
6. Bake at 400°F for 18 minutes or until lightly browned. Remove from pans; cool on a wire rack.
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