Blueberry Gems Recipe
Ingredients
| Nonstick cooking spray | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Egg whites | 2 | |
| Orange juice | 2/3 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Frozen blueberries | 1 Cup (16 tbs) | |
Directions
Lightly coat thirty-six 1 3/4-inch muffin pans with cooking spray; set aside In a medium bowl stir together flour, sugar, baking powder, and salt.
Make a well in the center of flour mixture.In a small bowl combine egg whites, juice, oil, and vanilla.
Add all at once to flour mixture.
Stir just until moistened (batter should be lumpy).
Fold in the blueberries.
Spoon batter into prepared muffin cups, filling each about two-thirds full.
Bake in a 400° oven for 15 to 18 minutes or until muffins are golden brown and a wooden toothpick inserted in centers comes out clean.
Cool in pans on wire racks for 5 minutes.
Remove from muffin cups.
Make a well in the center of flour mixture.In a small bowl combine egg whites, juice, oil, and vanilla.
Add all at once to flour mixture.
Stir just until moistened (batter should be lumpy).
Fold in the blueberries.
Spoon batter into prepared muffin cups, filling each about two-thirds full.
Bake in a 400° oven for 15 to 18 minutes or until muffins are golden brown and a wooden toothpick inserted in centers comes out clean.
Cool in pans on wire racks for 5 minutes.
Remove from muffin cups.
Chef
