Blueberry Muffins ( or Raspberry or Strawberry or black cherry)
Portion Size: 1 Muffin
Ingredients: Yields: 12 servings
| Ingredients | Notes: |
| 1 1/2 cups all-purpose flour | |
| 3/4 cup white sugar | |
| 1/2 teaspoon salt | |
| 2 teaspoons baking powder | |
| 1/3 cup vegetable oil | |
| 1 egg | |
| 1/3 cup nonfat milk | |
| 1 cup fresh blueberries | Wash and trim. Or use frozen. Or sub. other fruit. |
| 1/2 cup white sugar | |
| 1/3 cup all-purpose flour | |
| 1/4 cup butter, cubed | |
| 1 1/2 teaspoons ground cinnamon |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. | |
| 2 | Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. | Do not over stir. About 12 strokes. |
| 3 | Fill muffin cups right to the top, and sprinkle with crumb topping mixture. | |
| 4 | To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. | |
| 5 | Bake for 20 to 25 minutes in the preheated oven, or until done |
Posted in Bread Recipes, Breads//Biscuits/Muffins
