Stinson Beach Blueberry Muffins |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Morning Food; Margaret S. Fox Ingredients:
2 large eggs |
1/2 cup brown sugar |
1/2 cup canola oil |
1 cup heavy whipping cream |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon ground nutmeg |
1 cup white flour |
1 cup whole wheat flour |
1 pinch salt |
1 tablespoon baking powder |
1 cup chopped toasted almond |
1 cup fresh blueberries or 1 cup frozen blueberries |
Directions:
1. Preheat oven to 400°.
2. In a big bowl, mix the eggs, sugar, oil, cream, and vanilla together; set aside.
3. In another bowl, sift together the nutmeg, flours, salt, and baking powder.
4. Add egg mixture to flour mixture and stir quickly—just enough to blend ingredients—for about 15-20 seconds.
5. Fold in almonds and berries; pour into muffin tins prepared either with papers or nonstick cooking spray.
6. Bake for 18-20 minutes, until golden.
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