Food recipes
Blueberry- Cinnamon Muffins
Blueberry- Cinnamon Muffins Ingredients: oats sugars, brown spices, cinnamon, ground butter, without salt sugars, granulated egg substitute, powder vanilla extract wheat flour, white, all-purpose, unenriched leavening...
Blueberry- Cinnamon Muffins
Ingredients:
oats
sugars, brown
spices, cinnamon, ground
butter, without salt
sugars, granulated
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
Directions:
Preheat oven to 350.
Spray muffin pans with cooking spray.
Stir together oats, brown sugar, and 1/2 teaspoons cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy.
Add egg substitute, beating until blended.
Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoons cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture.
Gently stir in blueberries.
Spoon batter into muffin pans, filling two-thirds full.
Sprinkle evenly with oat mixture.
Bake 15 to 20 minutes or until tops or golden.
Cool muffins in pans for 5 minutes; remove from pans, and cool on wire racks.
Ingredients:
oats
sugars, brown
spices, cinnamon, ground
butter, without salt
sugars, granulated
egg substitute, powder
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
Directions:
Preheat oven to 350.
Spray muffin pans with cooking spray.
Stir together oats, brown sugar, and 1/2 teaspoons cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy.
Add egg substitute, beating until blended.
Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoons cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture.
Gently stir in blueberries.
Spoon batter into muffin pans, filling two-thirds full.
Sprinkle evenly with oat mixture.
Bake 15 to 20 minutes or until tops or golden.
Cool muffins in pans for 5 minutes; remove from pans, and cool on wire racks.