Saturday, September 10, 2011

[Low-Fat] Blueberry Muffins

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/2 cup low-fat milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed fresh or frozen blueberries
  • Preheat the oven to 400 degree F.
  • In a medium bowl, combine flour, salt, baking soda and baking powder. In another large bowl, whisk together, egg, sugar, milk and oil until smooth and creamy (about 5 minutes). Add flour mixture into the batter, continue whisking until well combined. Using rubber spatula, fold in the blueberries gently.
  • Fill about 1 and 1/2 tablespoon of the batter into each cup, or until it fills 2/3 of the cups. Bake in the oven for 18-20 minutes, or until the toothpick inserted comes out clean.

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