I hate eating on the run. But, sometimes, it can't be helped. When we leave town to visit doctors in Eugene, three plus hours away, we take a small cooler of goodies I can assemble quickly.
Besides cheese and fruit, we pack these beauties made with blueberries and yogurt.
The recipe comes from Alton Brown. The blueberries, from my orchard. The yogurt, Greek yogurt, preferably home-made too.
Enjoy them hot or cold, with a glass of milk, or a cup of tea.
1 1/2 C cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Pinch of salt
1/2 C sugar
1/2 C Splenda
1/2 C vegetable oil
1 C yogurt
1 1/2 C blueberries
Vegetable spray for the muffin tins.
Preheat oven to 380 F.
Sift together first four ingredients and set aside.
In a separate bowl, whisk the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the flour mixture to toss with the blueberries.
Stir the mixture for a count of 10. Add 1 Cup of blueberries and stir again a couple of times. Reserve the 1/2 cup of blueberries.
Fill the muffin cups. Sprinkle the remaining 1/2 c of berries on top and press down lightly.
Increase the oven temperature to 400 degrees.
Bake for 20-25 minutes, rotating halfway through the baking.
Remove from oven and turn out, upside down on tea towels to cool completely. Serve warm or store in an airtight container for a couple of days.