Monday, February 7, 2011

Amazing Blueberry Muffins-Make your own mix

A few years ago I found this recipe in the Taste of Home Magazine.  I tried it and I have loved it.  It is easy to make and a great way to start the day.  I have a couple of muffin recipes that I make pretty often, for those recipes I make my own mixes.  Let's be honest some morning measuring flour and sugar are beyond me, but I can dump a mix into a bowl and stir.  I usually use frozen blueberries for this recipe but Freeze Dried Blueberries that have been rehydrated in hot water work well too.

 

Bonnie’s Blueberry Muffins

Courtesy of Heritage House, Chesaning, Michigan

Printable Recipe
Ingredients:
2 cups all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1 cup milk
⅓ cup butter or margarine, melted
 1 teaspoon ground nutmeg
 1 teaspoon vanilla extract
 2 cups fresh or frozen blueberries or freeze dried *

Additional butter or margarine, melted
Additional Sugar

Directions:
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper lined muffin cups two-thirds full. Bake at 375º for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar.

*If using frozen blueberries, rinse and pat dry before adding to batter. If using freeze dried rehyrate in boiling water and drain well before adding.

Yield: 1 dozen.

Make your Own Mix
In a resealable bag:
2 cups all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 Tablespoon egg powder
¼ cup dry milk

To make:
In a mixing bowl add mix, 1 ¼ cup water, ⅓ cup melted butter or vegetable oil and 
1 teaspoon vanilla extract. Mix with wooden spoon until combine.  Gently fold in 2 cups blueberries.  Fill greased or paper lined muffin cups two-thirds full. Bake at 375º for 20-25 minutes.

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