Blueberries and Orange Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the issue of September 2006, Coup de Pouce. Ingredients:
2 cups flour |
3/4 cup sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup plain yogurt |
1/4 cup orange juice |
1/4 cup vegetable oil |
2 teaspoons orange zest, grated |
2 eggs |
1 1/2 cups blueberries |
1/4 cup sugar (obtional) |
Directions:
1. Grease and flour 12 muffin cups, or use paper liners.
2. In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a measuring cup, with a whisk, mix yogurt, orange juice, oil, orange zest and eggs. Make a well in the center of the dry ingredients, pour liquid ingredients and stir until mixture is creamy. Sprinkle with blueberries and stir well. Spread the dough in the muffin cups. Sprinkle with remaining sugar, if wanted.
3. Bake in the center of the oven, in a preheated oven of 400 F for about 25 minutes or until muffins are firm when touched and the tops are golden. Let cool on a grill for about 5 minutes. Remove from muffin tins and cool completely.
4. You can put the muffins in an hermetic container. They will be good 2 days in room temperature or until 1 month in the freezer.
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