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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These muffins are a recreation from a recipe passed down from my mother-in-law. I made the muffins lighter and used half whole wheat flour to add more fiber. They're a great nutritious way to start your day. Virginia Sollitt Redmond, Washington Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup king arthur premium 100% whole wheat flour |
1/3 cup sugar |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 egg |
1/3 cup milk |
3 tablespoons vegetable oil |
1/2 teaspoon vanilla extract |
1 cup fresh blueberries |
Directions:
1. In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries.
2. Fill greased or paper-line muffin cups two-thirds full. Bake at 375° for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.
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