No time to stamp... *insert sad face*
Yesterday, was a day of household obligations. Stripping beds, laundry, baking... you get the idea! *wink*
While my muffins were baking... I was chit-chatting with my friend Gail of A Dragonfly Garden via internet. Another wonderful and talented soul with an awesome sense of humor! Since beginning this journey of mine blogging... I consider myself blessed to be able to converse and meet such wonderfully talented women, whether it be in person or over the internet. *a wave goes out to Gail* So glad to be "cookin' up" more than just muffins, but friendships as well here in Bloggyland! *wink*
3/4 C. milk
1/2 C. veggie oil
2 C. all-purpose or whole wheat flour
1/3 C. sugar
3 t. baking powder
1 t. salt
1 C. fresh blueberries or drained canned blueberries or 3/4 C. frozen blueberries, thawed and drained well.
Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt, all at once, just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Sprinkle with "raw" sugar if desired. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan.
Serves: 12 muffins; 195 calories per muffin
Personal modifications: Double recipe above. Add at least 1/2 C. more blueberries. Fill cups right up to top. Turn oven down slightly by 25 degrees. Recipe is NOT sweet, so adjust your sugar if you desire a sweeter muffin... if not adding sugar to tops.
Recipe credit: Betty Crocker's Cookbook... personal modifications by A. Sanborn
You'll find the muffins on the counter next to a fresh carafe of coffee... won't you join me!
As always, I look forward to our next visit. Until then...