3 C. flour
1 1/2 C. sugar
1 t. salt
4 t. baking powder
2/3 C. oil
2 eggs
About 2/3 C. milk
2 C. blueberries
Crumb Topping:
1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, cubed
1 1/2 t. cinnamon
Mix together with fork & sprinkle over muffins before baking.
Preheat oven to 325 degrees. Fill muffin pan w/ liners. Combine flour, sugar, salt & b. powder. Place oil in 2 C. measure. Add the egg & enough milk to make 2 cups total. Stir into flour mixture. Fold in blueberries. Fill muffin cups to the top & sprinkle with crumb topping. Bake for 30-35 minutes or until done when tested with toothpick in center.
Yield: 18 muffins or 6 jumbo & 3 standard
1 1/2 C. sugar
1 t. salt
4 t. baking powder
2/3 C. oil
2 eggs
About 2/3 C. milk
2 C. blueberries
Crumb Topping:
1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, cubed
1 1/2 t. cinnamon
Mix together with fork & sprinkle over muffins before baking.
Preheat oven to 325 degrees. Fill muffin pan w/ liners. Combine flour, sugar, salt & b. powder. Place oil in 2 C. measure. Add the egg & enough milk to make 2 cups total. Stir into flour mixture. Fold in blueberries. Fill muffin cups to the top & sprinkle with crumb topping. Bake for 30-35 minutes or until done when tested with toothpick in center.
Yield: 18 muffins or 6 jumbo & 3 standard
Sometimes I just sprinkle coarse sugar over the top. Jessica loves them this way!
12 jumbo muffins:
4 1/2 C flour
2 1/4 C sugar
1 1/2 t salt
2 T baking powder
1 C oil
3 eggs
1 1/4 C milk
3 C blueberries
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