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Thursday, June 5, 2014

Blueberry Muffins

1 egg
1/4 cup oil
1/2 cup milk
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup canned blueberries

Pre-heat oven to 400 degrees.Spray bottoms of 2 1/2-inch muffin pan with non-stick cooking spray. Beat egg until foamy in a small mixing bowl. Beat in oil and milk. In a separate bowl, sift together all dry ingredients. Stir in blueberries. Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.
Fill each muffin cup slightly more than half full.Bake 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.

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