3/4 cup milk
1/4 cup vegetable oil
1 egg
2 cups Gold Medal® all-purpose flour (I have made with half whole wheat and it is not bad)
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup (or more) frozen blueberries
Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or spray bottoms only of cups with cooking spray.
In large bowl, beat milk, oil and egg with fork or wire whisk until blended and frothy. Sift together the dry ingredients, saving two tablespoons in the sifting vessel. Add dry ingredients (minus the two tablespoons) to wet ingredients; stir just until flour is moistened (batter will be lumpy). Toss blueberries with the remaining flour (this will help them remain suspended in the muffin mix. Gently stir in blueberries. Batter will be thick and evenly studded with blueberries. Divide batter evenly among muffin cups (I like to use my cookie scoop...each tin is about two scoops).
Bake 20 to 25 minutes or until golden brown.
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