Susan Powters Blueberry Muffins Recipe
Yield: 18 servingsRecipe by luhu.jp
Ingredients:
1 3/4 cup: Unbleached flour,
2 1/4 cup: Frozen blueberries,
2 t: Baking powder,
1 1/2 T: Canola oil,
1 t: Baking soda,
1 t: Vanilla extract,
3/4 cup: Oat bran,
1 medium: Egg,
1 cup: Applesauce, unsweetened
3/4 cup: Maple syrup,
Directions:
Sift together flour, baking powder and baking soda. Mix oat bran into
flour mixture.
Toss blueberries with 1/4 cup flour/bran mixture to coat.
In a separate bowl, mix the remaining wet ingredients.
Combine wet and dry ingredients until just wet. (careful not to
overmix). Fold blueberries into mix.
Spoon into lightly greased muffin tin, or use muffin papers.
Bake for 25 minutes at 400degF until muffins are golden.
per serving: 118 cal, 2 g fat. Original recipe from: Food by Susan
Powter, Simon & Schuster, 1995.
ISBN 0-671-89225-8 Paraphrased by Charlotte Welch 1/95
Submitted By CHARLOTTE WELCH On 01-18-95
Source from luhu.jp
flour mixture.
Toss blueberries with 1/4 cup flour/bran mixture to coat.
In a separate bowl, mix the remaining wet ingredients.
Combine wet and dry ingredients until just wet. (careful not to
overmix). Fold blueberries into mix.
Spoon into lightly greased muffin tin, or use muffin papers.
Bake for 25 minutes at 400degF until muffins are golden.
per serving: 118 cal, 2 g fat. Original recipe from: Food by Susan
Powter, Simon & Schuster, 1995.
ISBN 0-671-89225-8 Paraphrased by Charlotte Welch 1/95
Submitted By CHARLOTTE WELCH On 01-18-95
Source from luhu.jp