1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
4 tbsp unsalted butter, melted and cooled*
1 large egg, beaten
3/4 cup + 2 tbsp low-fat milk
1 cup blueberries
Preheat oven to 400 degrees.
Line 10 muffin cups with paper liners and set aside. (Leave 2 of the center cups empty and then add a couple tablespoons of water to each.)
Into a large mixing bowl sift the flours, baking powder and salt together. Stir in the sugar.
In a separate bowl, whisk together the melted butter, egg, and milk. Pour over the flour/sugar mixture and whisk until just blended. (Mixture will be slightly lumpy.)
Gently stir in the blueberries, just until blended in.
Divide the batter evenly between the 10 muffin-lined cups. Bake at 400 degrees for 18 to 24 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
These muffins are good anytime but especially good served warm.
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
4 tbsp unsalted butter, melted and cooled*
1 large egg, beaten
3/4 cup + 2 tbsp low-fat milk
1 cup blueberries
Preheat oven to 400 degrees.
Line 10 muffin cups with paper liners and set aside. (Leave 2 of the center cups empty and then add a couple tablespoons of water to each.)
Into a large mixing bowl sift the flours, baking powder and salt together. Stir in the sugar.
In a separate bowl, whisk together the melted butter, egg, and milk. Pour over the flour/sugar mixture and whisk until just blended. (Mixture will be slightly lumpy.)
Gently stir in the blueberries, just until blended in.
Divide the batter evenly between the 10 muffin-lined cups. Bake at 400 degrees for 18 to 24 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
These muffins are good anytime but especially good served warm.
*If you use salted butter, cut the amount of salt from 1/2 tsp to 1/4 tsp.
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