Re: Who Likes Muffins? [1 Attachment]

[Guest guest]

YUMMY!!! ~*~Hugs~*~ ~*~Akiba~*~ -- Who Likes Muffins? [1 Attachment] One of the members of the watercolor group painted some blueberries. I asked if he could paint enough for a blueberry pie. He said no, but he thought there might be enough for a muffin. So, I painted a blueberry muffin. I've made blueberry muffins before, both from scratch and from mixes.Here is my favorite recipe for Blueberry Muffins:1 3/4 cups of all purpose flour1/3 cup sugar2 teaspoons baking powder1/4 teaspoon salt1 beaten egg3/4 cup milk1/4 cup cooking oil3/4 cups fresh or frozen blueberriesPreheat oven to 400 degrees F.Grease 12 muffin cups or use paper liners; set aside. In a medium bowl, mix together dry ingredients. In a separate bowl, mix egg, milk, and oil. Make a well in the flour mixture and pour in the egg mixture. Stir until just mixed. Batter will still be lumpy. Fold in blueberries. If desired, 1 teaspoon of finely shredded lemon peel can be added to batter.Spoon batter into muffin cups, filling each cup 2/3 full. Bake for 20 minutes, or until golden brown. Cool in muffin cups for 5 minutes on a wire rack. Remove from muffin cups and serve warm.Depending on who likes blueberry muffins, these muffins won't get a chance to get cold. But, they are good the next day served with ice cream. Donna in WA

[Guest guest]

I forgot to add that if you want to lower the fat content of the muffins, you

can substitute unsweetened applesauce for the oil. Measure for measure. For

example, in this recipe, it calls for 1/4 cup of oil, you can use 1/4 cup of

unsweetened applesauce instead.

Donna in WA

>

> Subject: Who Likes Muffins? [1 Attachment]

> To: mserslife

> Date: Saturday, January 30, 2010, 12:07 PM

> One of the members of the watercolor group painted some

> blueberries.  I asked if he could paint enough for a

> blueberry pie.  He said no, but he thought there might

> be enough for a muffin.  So, I painted a blueberry

> muffin.  I've made blueberry muffins before, both from

> scratch and from mixes.

>

> Here is my favorite recipe for Blueberry Muffins:

>

> 1 3/4 cups of all purpose flour

>

> 1/3 cup sugar

>

> 2 teaspoons baking powder

>

> 1/4 teaspoon salt

>

> 1 beaten egg

>

> 3/4 cup milk

>

> 1/4 cup cooking oil

>

> 3/4 cups fresh or frozen blueberries

>

> Preheat oven to 400 degrees F.

>

> Grease 12 muffin cups or use paper liners; set aside. 

> In a medium bowl, mix together dry ingredients.  In a

> separate bowl, mix egg, milk, and oil.  Make a well in

> the flour mixture and pour in the egg mixture.  Stir

> until just mixed.  Batter will still be lumpy. 

> Fold in blueberries.  If desired, 1 teaspoon of finely

> shredded lemon peel can be added to batter.

>

> Spoon batter into muffin cups, filling each cup 2/3

> full.  Bake for 20 minutes, or until golden brown. Cool

> in muffin cups for 5 minutes on a wire rack.  Remove

> from muffin cups and serve warm.

>

> Depending on who likes blueberry muffins, these muffins

> won't get a chance to get cold.  But, they are good the

> next day served with ice cream. 

>

> Donna in WA

>

>

>      

>

> ------------------------------------

>

>

[Guest guest]

I forgot to add that if you want to lower the fat content of the muffins, you

can substitute unsweetened applesauce for the oil. Measure for measure. For

example, in this recipe, it calls for 1/4 cup of oil, you can use 1/4 cup of

unsweetened applesauce instead.

Donna in WA

>

> Subject: Who Likes Muffins? [1 Attachment]

> To: mserslife

> Date: Saturday, January 30, 2010, 12:07 PM

> One of the members of the watercolor group painted some

> blueberries.  I asked if he could paint enough for a

> blueberry pie.  He said no, but he thought there might

> be enough for a muffin.  So, I painted a blueberry

> muffin.  I've made blueberry muffins before, both from

> scratch and from mixes.

>

> Here is my favorite recipe for Blueberry Muffins:

>

> 1 3/4 cups of all purpose flour

>

> 1/3 cup sugar

>

> 2 teaspoons baking powder

>

> 1/4 teaspoon salt

>

> 1 beaten egg

>

> 3/4 cup milk

>

> 1/4 cup cooking oil

>

> 3/4 cups fresh or frozen blueberries

>

> Preheat oven to 400 degrees F.

>

> Grease 12 muffin cups or use paper liners; set aside. 

> In a medium bowl, mix together dry ingredients.  In a

> separate bowl, mix egg, milk, and oil.  Make a well in

> the flour mixture and pour in the egg mixture.  Stir

> until just mixed.  Batter will still be lumpy. 

> Fold in blueberries.  If desired, 1 teaspoon of finely

> shredded lemon peel can be added to batter.

>

> Spoon batter into muffin cups, filling each cup 2/3

> full.  Bake for 20 minutes, or until golden brown. Cool

> in muffin cups for 5 minutes on a wire rack.  Remove

> from muffin cups and serve warm.

>

> Depending on who likes blueberry muffins, these muffins

> won't get a chance to get cold.  But, they are good the

> next day served with ice cream. 

>

> Donna in WA

>

>

>      

>

> ------------------------------------

>

>