Blueberry Orange Muffins With Nutty Topping Recipe
Ingredients
| Nut topping | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Orange juice | 3/4 Cup (16 tbs) | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Orange peel | 1 Teaspoon, grated | |
| 1 can blueberries, drained well | ||
Directions
Prepare nut topping; set aside.
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt; make a well in center and set aside.
In another bowl, combine orange juice and oil.
Add egg and orange peel and beat lightly.
Pour into well in flour mixture and stir just to moisten (mixture should be lumpy).
Gently stir in blueberries.
Spoon half the batter into a paper cup lined microwave cupcaker or six paper lined 6 ounce custard cups, filling each cup 2/3 full.
Sprinkle evenly with nut topping.
Arrange custard cups in a circle on a large, flat plate.
Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes.
If muffins are baking unevenly, rotate dish 1/4 turn after 2 minutes.
Check for doneness at minimum time — muffins should spring back when pressed in center; moist spots will disappear upon standing.
Immediately remove muffins from cups and let stand on a wire rack for 2 minutes before serving.
Repeat with remaining batter.
Makes 12 to 14 muffins.
Nutty topping.
In a small bowl, stir together 1/4 cup firmly packed brown sugar, 1/3 cup chopped nuts, and 1/2 teaspoon ground cinnamon.
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt; make a well in center and set aside.
In another bowl, combine orange juice and oil.
Add egg and orange peel and beat lightly.
Pour into well in flour mixture and stir just to moisten (mixture should be lumpy).
Gently stir in blueberries.
Spoon half the batter into a paper cup lined microwave cupcaker or six paper lined 6 ounce custard cups, filling each cup 2/3 full.
Sprinkle evenly with nut topping.
Arrange custard cups in a circle on a large, flat plate.
Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes.
If muffins are baking unevenly, rotate dish 1/4 turn after 2 minutes.
Check for doneness at minimum time — muffins should spring back when pressed in center; moist spots will disappear upon standing.
Immediately remove muffins from cups and let stand on a wire rack for 2 minutes before serving.
Repeat with remaining batter.
Makes 12 to 14 muffins.
Nutty topping.
In a small bowl, stir together 1/4 cup firmly packed brown sugar, 1/3 cup chopped nuts, and 1/2 teaspoon ground cinnamon.
Chef
