INGREDIENTS
Cinnamon Streusel Topping
1/4 Cup All-purpose flour
2 Tblsp Packed brown sugar
1/4 tsp Ground cinnamon
2 Tblsp Firm butter or margarine
Muffins
1/4 tsp Ground cinnamon
1 Cup Milk
1/4 Cup Vegetable oil
1 tsp Vanilla
1 Egg
2 Cups All-purpose flour
1/3 Cup Granulated sugar
3 tsp Baking powder
1 Cup Fresh or canned (drained) blueberries
Directions
1.
Heat oven to 375 degrees F. Grease bottoms only of 12 regular-size
muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup
flour, brown sugar and cinnamon. Cut in butter using pastry blender
until crumbly. If you don't have a pastry blender, pull two butter
knives through mixture in opposite directions.
2. In large bowl,
beat milk, oil, vanilla and egg until well blended. Stir in 2 cups
flour, the granulated sugar and baking powder all at once just until
flour in moistened (batter will be lumpy). Gently stir in blueberries.
Divide batter evenly among muffin cups. Sprinkle each with about 2
teaspoons of streusel topping.
3. Bake for about 25 - 30 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.
This recipe makes 12 scrumptious muffins for you to share with your friends and family...or yourself, ^^. Enjoy!
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