Sunday, July 10, 2011
Blueberries all day.
I made these beauties yesterday, for Hubby's birthday. The recipe is a variation of Alton Brown's from The Food Network, adapted so both he and I can eat these.
12 1/2 ounce of cake flour ( I used whole wheat pastry flour)
1 t baking soda
2 t baking powder
Heavy pinch of salt
1 C sugar (I used Splenda)
1/2 C vegetable oil (I used olive oil)
1 C yogurt
1 1/2 C fresh blueberries (frozen o.k)
Vegetable spray for the muffin tins
Heat the oven to 380 F
You'll need three bowl, two big ones, one small one.
In a large bowl, sift together flour, soda, powder, and salt.
In another bowl, whisk the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1T of the flour mixture.
Toss this tablespoon of flour in the small container with 1/2 C of blueberries and set aside.
Stir mixture in the big bowl for a count of 10. Add 1C blueberries to the mixture and stir 3 more times.
Using a medium scoop, add the mixture to greased muffin pans.
Sprinkle the remaining 1/2 cup of berries on top of each muffin and press down slightly.
Increase the oven temperature to 400F and bake for 20-25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on a tea towel to cool completely.
Serve immediately or store in airtight container.