We had "breakfast for supper" the other night and I made these wonderful muffins. The whole family loved them!
Tasty Blueberry Muffins
1-1/2 cups all-purpose flour
1/2 cup quick cooking oats
1/2 cup sugar
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup orange juice
1/4 cup egg substitute (or 1 large egg)
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup fresh blueberries
In a large bowl, combine the first six ingredients. Combine the orange juice, egg, applesauce and oil; stir into dry ingredients just until moistened. Fold in blueberries. Coat muffin cups with nonstick cooking spray; fill half full with batter. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen
Blueberry Tips: To keep them from sinking to the bottoms of the muffins, toss the blueberries in a little of the flour you've measured out for the recipe. Also, you can use frozen blueberries -- just stir them in straight from the freezer.
2 comments:
I'm always looking for good muffin recipes. I love to bake a TON and put them in the freezer for easy breakfasts!
I found your blog from Jenn's blog and have been enjoying reading about your family.
God bless and have a great afternoon!
Laura
www.homeschoolblogger.com/lovemyhome
P.S. I'll let you know how my muffins work out! :-)
Thanks, Laura! I've enjoyed reading your blog, too. One of these days I'm going to try my hand at that sourdough wheat bread of yours!
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