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Recipes  |
Berry Muffins
2 cups all-purpose flour 2/3 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon Nutmeg Powder 1/2 teaspoon Organic Saigon Cinnamon Powder 1/2 teaspoon Sea Salt 2 eggs 1 cup milk 1/3 melted cup butter 1 teaspoon Vanilla Extract 1 1/2 cups fresh or frozen blueberries, rinsed, drained and patted dry Melted butter Coarse sugar Directions: 1. Preheat oven to 375º F 2. Grease fifteen 2-1/2-inch muffin cups and set aside 3. In a medium bowl, stir together flour, the 2/3 cup sugar, the baking powder, nutmeg, cinnamon and salt 4. Make a well in the center of flour mixture and set aside 5. Beat eggs in a small bowl 6. Stir in milk, the 1/3 cup melted butter, and vanilla 7. Add egg mixture all at once to flour mixture 8. Stir mixture just until moistened batter will be lumpy 9. Gently fold in blueberries 10. Spoon batter into prepared muffin cups, filling each three-fourths full 11. Bake for 25 minutes or until tops of muffins are golden brown 12. Place muffin pans on wire racks 13. Brush tops of muffins with additional melted butter 14. Sprinkle tops with coarse sugar 15. Serve warm Serves: 15 muffins Calories: 166 Total Fat: 6g Saturated Fat: 4g Cholesterol: 42mg Sodium: 176mg Carbohydrate: 25mg |
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