New England Blueberry Muffins Recipe
Ingredients
| Whole wheat pastry flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Wheat germ | 1/2 Cup (16 tbs) | |
| Bran | 1/2 Cup (16 tbs) | |
| Lecithin | 2 Tablespoon | |
| Walnuts | 1 Cup (16 tbs) | |
| Blueberries | 1 Cup (16 tbs) | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Maple syrup | 1/3 Cup (16 tbs) | |
| Sesame | 1 Tablespoon |
Directions
GETTING READY
1. Lightly grease 12 cup muffin tray
2. Preheat the oven to 400°F (200°C )
MAKING
3. In a large bowl, mix together first 7 ingredients.
4. In a smaller bowl, combine remaining ingredients and beat or whisk until well blended.
5. Pour the liquid ingredients into the dry ingredients and stir quickly just until wetted.
6. Spoon the thick lumpy batter into the muffin cups, filling each 3/4th full (about 2 tablespoons)
7. Bake immediately in a preheated oven for 20 to 25 minutes, or until puffed and golden on top.
8. Remove from oven and invert onto a wire rack to cool.
SERVING
9. Serve the muffins warm for breakfast or as an evening snack.
1. Lightly grease 12 cup muffin tray
2. Preheat the oven to 400°F (200°C )
MAKING
3. In a large bowl, mix together first 7 ingredients.
4. In a smaller bowl, combine remaining ingredients and beat or whisk until well blended.
5. Pour the liquid ingredients into the dry ingredients and stir quickly just until wetted.
6. Spoon the thick lumpy batter into the muffin cups, filling each 3/4th full (about 2 tablespoons)
7. Bake immediately in a preheated oven for 20 to 25 minutes, or until puffed and golden on top.
8. Remove from oven and invert onto a wire rack to cool.
SERVING
9. Serve the muffins warm for breakfast or as an evening snack.
Chef
