Wednesday, January 30, 2013

Recipe - Olive Oil & Buttermilk Blueberry Muffins

This recipe makes a healthier-than-average, moist, not-too-sweet blueberry muffin.


1/2 cup olive oil
1/2 cup buttermilk
2 large eggs
1 cup unbleached flour
1 cups whole wheat flour
2 tsp. baking powder
1/2 cup + 2 tsp. sugar
1 tsp. salt
1 1/2 cups blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Combine the oil and buttermilk, then beat in the eggs.  Gradually add 1/2 cup of sugar, flour, baking powder, and salt.  Once well mixed, add the blueberries and stir until they're well dispersed in the batter.

Grease a regular 12 muffin tin with olive oil, and divide the batter evenly into it, then sprinkle the remaining teaspoons of sugar on the top.  Bake for 20-25 minutes, or until a cake tester comes out clean.

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