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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I think this recipe came from Robin Hood Flour, in one of their recipe booklet handouts. Ingredients:
1 1/2 cups flour |
1 cup whole wheat flour |
1 tablespoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1 egg |
1 1/4 cups milk |
1/3 cup oil |
1/3 cup maple syrup (or honey) |
1 teaspoon orange rind, grated |
1 1/2 cups blueberries (if using frozen, do not thaw) |
1/2 cup icing sugar, sifted |
2 teaspoons orange juice (up to 3 teaspoons) |
1 teaspoon orange rind, grated |
Directions:
1. Preheat oven to 400*. Spray muffin tins with cooking spray.
2. Mix flours, baking powder, cinnamon and salt in a large bowl.
3. Combine the egg, milk, oil, maple syrup and orange rind.
4. Stir the liquid mixture into the dry ingredients. Just stir until moistened.
5. Fold in the blueberries, being careful not to overmix.
6. Spoon into muffin tins. Bake 400* for 18-20 minutes, until lightly golden.
7. Cool in pan 5 minutes & remove to rack.
8. GLAZE -.
9. Combine ingredients, using enough juice to make a glaze consistency. Spoon over warm muffins.
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