Blueberry Muffins Recipe
Ingredients
| Non-stick spray coating | ||
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 1 slightly beaten egg white | ||
| Skim milk | 3/4 Cup (16 tbs) | |
| Cooking oil | 3 Tablespoon | |
| Orange peel | 1 Teaspoon, finely shredded | |
| Orange juice | 1 Tablespoon | |
| Frozen blueberries | 3/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
Directions
Spray twelve 2 1/2-inch muffin cups with nonstick coating; set aside.
In a medium mixing bowl stir together the flour, 1/3 cup sugar, baking powder and salt.
Make a well in the center. In another mixing bowl stir together the egg white, milk, cooking oil, orange peel and orange juice.
Add all at once to the flour mixture.
Stir just till mixture is moistened but still slightly lumpy.
Gently fold in blueberries.
Fill prepared muffin cups 2/3 full.
Sprinkle lightly with the additional sugar. Bake in a 375° oven for 20 to 25 minutes or till tops are golden.
Remove muffins from pans.
In a medium mixing bowl stir together the flour, 1/3 cup sugar, baking powder and salt.
Make a well in the center. In another mixing bowl stir together the egg white, milk, cooking oil, orange peel and orange juice.
Add all at once to the flour mixture.
Stir just till mixture is moistened but still slightly lumpy.
Gently fold in blueberries.
Fill prepared muffin cups 2/3 full.
Sprinkle lightly with the additional sugar. Bake in a 375° oven for 20 to 25 minutes or till tops are golden.
Remove muffins from pans.
Chef
