Monday, December 21, 2009

Whole Wheat Blueberry Muffins

55 min | 20 min prep
6 muffins
  • 1 cups King Arthur White Whole Wheat
  • 1/2 teaspoon baking soda
  • 2 Tablespoons SACO Buttermilk powder
  • 1/2 cup water
  • 1 egg white, lightly beaten
  • 3 Tablespoons vegetable oil
  • 1/4 cup sugar with 2 Tablespoons of water
  • 1/2 cup blueberries, fresh or frozen
  1. Preheat oven to 350.
  2. Coat 6 muffin cups with cooking spray.
  3. Sift together the flour, baking soda, and buttermilk powder
  4. In a separate bowl, egg whites, oil, sugar and water until creamy, then stir in the blueberries.
  5. Pour the wet ingredients into the dry.
  6. Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
  7. Pour into muffin cups and bake 30 to 35 minutes
You could use 1/2 cup real buttermilk instead of the powdered stuff with 1/2 cup water.  You can try 1/4 cup honey instead of the sugar.  The first time I baked this, I used twice as much oil and sugar by accident.  I was adapting a different recipe and messed up the math... See kids! Math IS important!  Fortunately, they still turned out very delicious!

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