Muffins:
Mix
2 c. white flour
1 c. wheat flour*
1 c. sugar3/4 c Splenda*
1 tsp. salt
4 tsp. baking powder
*If you only have white flour, replace 1 cup wheat flour with white flour. The same can be done with sugar and Splenda.
Add
2/3 c veg. oil
2 eggs
2/3 c. milk
3/4 tsp. pure vanilla extract
1/8 water (optional, if the batter seems too thick)
Gently Fold In 3 c. blueberries
Pour batter into baking cups or generously greased muffin tray.
Streusel Topping:
Mix
4 1/2 TB flour
4 1/2 TB brown sugar
1/2 tsp cinnamon
2 TB chopped pecans (optional)
Cut In butter (use your hands) until mixture resembles coarse crumbs. (approx 3 TB butter)
Sprinkle on muffin batter and bake.
Bake @ 400 degrees for 20-25 minutes.
Yields 18 large muffins
This recipe is compliments of Megan Bernards. I decided to try a new recipe for last night's enrichment potluck (why do I do that when it gives me ulcers?) Luckily it was a BIG HIT. According to someone there last night, the streusel topping makes the muffins look gourmet.
2 comments:
I didn't look at the recipe too closely, but as I was scrolling down I saw "Streusel Topping" in huge letters. Whatever this is it must be good.
You can also substitute frozen raspberries and add a little almond flavoring. Yummo! I love a good muffin and the whole wheat flour makes you feel like you are actually eating something good for you.
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