8
BLUEBERRY MUFFINS
2 Cups All- Purpose
Unbleached Flour
1/2 Cup Granulated White
Sugar.
2 Teaspoons Baking
Powder
1 Cup Milk
1 Egg.
1/2 Cup Vegetable Oil
¾ Cup Fresh Blueberries.
Preheat the
CUPCAKE MAKER
as directed. In a
large bowl, stir together milk, egg and oil.
Add flour, baking powder, sugar, and blueberries.
Gently mix the batter just until blended.
Carefully pour into pastry wells.
Close the Lid and cook for 5-10 minutes until light golden brown in
color. Check after 5 minutes.
Open Lid with a pot holder or oven mitt.
Remove each muffin with wooden or plastic spoon. Place on plate
and serve.
You may also choose to roll the top of the muffins in granulated or
powdered sugar.
BRAN MUFFINS
1 Cup White Bran
2/3 Cup Flour
1/4 Teaspoons Salt
1/4 Tsp. Cinnamon
3/4 Tsp. Baking Power
3/4 Tsp. Baking Soda.
1/2 Cup Brown sugar
2/3 Cup Buttermilk.
1 Egg.
3 Tbsp. and 13/4 Tsp.
Vegetable Oil
1/4 Tsp. Vanilla Extract.
Preheat the
CUPCAKE MAKER
as directed.
In a large bowl, stir together wheat bran and buttermilk. Let stand
for 10 minutes.
Beat together oil, egg, sugar and vanilla.
Add to wheat bran mixture.
Sift together flour, baking soda, baking powder, salt and cinnamon
into a separate bowl. Then, stir flour mixture into wheat bran
mixture just until blended.
Carefully pour into pastry wells.
Close the Lid and cook for 5-10 minutes until light golden brown in
color. Check after 5 minutes.
Open Lid with a pot holder or oven mitt.
Remove each muffin with wooden or plastic spoon. Place on plate
and serve.
