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Line a 12-cup standard muffin pan with paper liners, or grease with nonstick cooking spray. In a large bowl, whisk together the all-purpose and whole wheat flours. Reserve 1 teaspoon and set aside.
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. In a separate large mixing bowl ...
Using an ice scream scoop or measuring cup, place an even amount of batter in each greased muffin cup. Sprinkle a tiny bit of sugar on top of each muffin, then place in oven and bake for 18-22 minutes or until a toothpick inserted into a muffin comes out clean. Let cool for 5 minutes in the pan, then remove muffins to a cooling rack. Enjoy warm!
By Eating Made Easy Ingredients: 1 cup all-purpose flour. 1 cup white whole wheat flour. 2 tsp baking soda. 1 tsp kosher salt. ¼ cup canola oil. ½ cup orange juice. 1 cup blueberry, fresh or frozen
Sarah Carey lightens up her blueberry muffins with apple sauce, which manages to add a little bit of sweetness and a lot of moisture. Carey also uses low fat buttermilk and a lot less oil than is ...
Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
Line a 12-cup muffin tin with large paper liners. Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors.
The recipe requires just a cup of the puréed squash, along with ground cardamom, nutmeg and cinnamon to give the muffins a warming aroma. Pumpkin and Apple Butter Muffins by Will Coleman No need ...