King Arthur Flour recipes have always turned out perfectly for me. In the King Arthur Commemorative cookbook my mother-in-law got me for my birthday there are a series of P.D.Q muffins (pretty darn quick) that are fantastic. I have made the blueberry version a few times with frozen blueberries and I am always pleased (as is my husband!). These muffins are not super sweet like grocery store muffins which makes them even better. I made these for breakfasts this work week so I under baked them just a little and froze them. That way I can microwave them and have a fantastic breakfast.
Preheat oven to 500 degrees. Makes 12 muffins.
2 cups King Arthur Unbleached All Purpose Flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups berries
1 cup sour cream, yogurt or milk
1/4 cup canola oil
2 eggs
Combine flour, sugar, salt and baking powder. Mix the berries in with the dry ingredients then add milk, oil and eggs. Mix wet and dry ingredients until combined. Place batter in cupcake tin lined with foils. Place the muffins in the oven and reduce oven temperature to 400 degrees. Bake for 20 minutes or until they are a beautiful golden brown. Cool on wire rack and enjoy.
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