Blueberry streusal muffins
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Blueberry streusal muffins
  Muffins    Cakes  
Last updated 6/12/2012 1:09:30 AM. Recipe ID 36460. Report a problem with this recipe.
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      Title: Blueberry streusal muffins
 Categories: Desserts, Cakes, Muffins
      Yield: 12 Muffins
    1/4 c  Granulated sugar
      3 ts Cinnamon
    1/3 c  Walnuts, finely chopped

      1 c  Rolled oats
  1 1/4 c  Skim milk
      2 tb White vinegar
  1 1/2 c  All-purpose flour
      1 c  Brown sugar
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      1    Egg, beaten
    1/3 c  Melted butter or margarine
      1 c  Blueberries(fresh or frozen)
  Preheat oven to 375F (190C).  To make streusal topping, stir
  granulated sugar with cinnamon and walnuts ina small mixxing bowl.
  Set aside.
  To make muffins, combine oats, milk and vinegar in a medium-sized
  mixing bowl.  Stir briefly, then let soak while continuing with
  recipe, about 10 mins.
  Grease 12 muffin cups or coat with cooking spray.  Measure flour,
  brown sugar, baking powder, baking soda and salt into a large mixing
  bowl.  Stir with a fork until mixed, then make a well in centre.
  Beat egg and melted butter into oat mixture. Then, pour into flour
  mixture, stirring just until combined.  Gently stir in blueberries
  with a folding motion until evenly mixed.
  Immediately spoon batter into muffin cups.  Sprinkle top of each
  muffin with about 2 teaspoons streusal topping.  Bake in centre of
  375F (190C) oven until a cake tester inserted into center of a muffin
  comes out clean, about 20 to 25 minutes if using fresh berries, or 25
  to 30 minutes if using frozen berries.
  Remove muffins from oven and let stand for 5 minutes.  Then turn
  muffins out onto a cooling rack.  Store muffins in a sealed bag at
  room temperature for up to 2 days.  For longer storage, refrigerate,
  or preferably freeze.
  Nutrients per muffin: 4.7g protein, 8.3g fat, 40.9g carbo's, 252 cals.

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Recipe ID 36460 (Apr 03, 2005)

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