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Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter. 3. Fill the muffin cups three-fourths full of batter and sprinkle with the topping.
Browned butter adds a nice nuttiness, while sour cream helps keep them tender. A splash of almond extract and the cinnamon-brown sugar crumble take these from basic to fancy.
Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature. For the full post, visit A Happy Food Dance .
Preheat oven to 375. Grease a nonstick muffin pan with cooking spray or a little oil and set aside. Stir together dry ingredients in a medium bowl and set aside.
Add in the flour mixture and mix well, then fold in the blueberries. Pour batter into lined or sprayed (with cooking spray) muffin/cupcake pans and bake at 350 degrees for 15-20 minutes (until top ...
In a small bowl, whisk together flour, baking powder and salt. In a large bowl, whisk together eggs and brown sugar until smooth. Add in the greek yogurt, coconut oil and buttermilk, whisking ...
An English muffin is a small, round and flat yeast-leavened (sometimes sourdough) bread which is commonly 4 in (10 cm) round and 1.5 in (4 cm) tall. It is generally split horizontally and served toasted . [ 2 ]
Recipes for chocolate sour cream Bundt cake, and angel food cake. Featuring an Equipment Corner covering Bundt pans, and quick tips for wet vs. dry measuring cups. 116