Food recipes
Crumble Topped Blueberry Muffins
Crumble Topped Blueberry Muffins Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated spices, cinnamon, ground margarine, regular, 80% fat, composite, stick, without salt wheat flour, white, all...
Crumble Topped Blueberry Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
nuts, almonds
yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 400F.
Spray 6 large muffin pan cups with cooking spray or 12 regular.
Make topping: Combine flour, sugar, cinnamon; cut inches.
margarine until it resembles coarse crumbs.
Set aside.
Stir together flour, sugar, baking powder, baking soda, and cinnamon, set aside.
In a large bowl, combine cereal and yogurt.
Let stand for 5 minutes, or until cereal is softened.
Add oil, vanilla (if using) and applesauce.
Beat well.
Add flour mixture, stir until combined.
You may need a splash of cream (about 2 tablespoons or so) to moisten the batter slightly.
Divide evenly among cups, sprinkle with the topping.
Cook about 20 minutes and cool in pan on cooling rack.
Remove from pan and place in Tupperware.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
nuts, almonds
yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat oven to 400F.
Spray 6 large muffin pan cups with cooking spray or 12 regular.
Make topping: Combine flour, sugar, cinnamon; cut inches.
margarine until it resembles coarse crumbs.
Set aside.
Stir together flour, sugar, baking powder, baking soda, and cinnamon, set aside.
In a large bowl, combine cereal and yogurt.
Let stand for 5 minutes, or until cereal is softened.
Add oil, vanilla (if using) and applesauce.
Beat well.
Add flour mixture, stir until combined.
You may need a splash of cream (about 2 tablespoons or so) to moisten the batter slightly.
Divide evenly among cups, sprinkle with the topping.
Cook about 20 minutes and cool in pan on cooling rack.
Remove from pan and place in Tupperware.