i've been away for a minute..in the
kitchen still learning....trying new
things..new recipes..a few trials &
some errors to get them right..but
..this recipe turned out perfect on
the 1st try....YAAAAAAY MEEEE!!!
INGREDIENTS:
• 1½ c. bread flour (or all-purpose)
• ¾ c. brown sugar
• ½ tsp. salt
• 2 tsp. baking powder
• ½ c. (1 stick) softened butter/margarine
• ½ c. coconut milk
• 1 large egg
• 1 tsp. almond extract
• ¼ tsp. cinnamon
• 1 c. fresh or frozen blueberries
• ¼ c. old-fashioned oats
INSTRUCTIONS:
Preheat oven to 400℉
1. sift the flour, salt, cinnamon and baking
powder into a large mixing bowl
2. in a separate bowl, cream together the
butter, egg, sugar, milk and extract
3. add the wet ingredients to the dry and
mix thoroughly
4. fold in the fresh or frozen berries
5. line a regular 12 count muffin tin or a 6
count jumbo muffin tin with paper cupcake
liners and fill each ¾ of the way full
6. sprinkle the tops of the batter with the
oats and bake for 25-30 minutes
kitchen still learning....trying new
things..new recipes..a few trials &
some errors to get them right..but
..this recipe turned out perfect on
the 1st try....YAAAAAAY MEEEE!!!
INGREDIENTS:
• 1½ c. bread flour (or all-purpose)
• ¾ c. brown sugar
• ½ tsp. salt
• 2 tsp. baking powder
• ½ c. (1 stick) softened butter/margarine
• ½ c. coconut milk
• 1 large egg
• 1 tsp. almond extract
• ¼ tsp. cinnamon
• 1 c. fresh or frozen blueberries
• ¼ c. old-fashioned oats
INSTRUCTIONS:
Preheat oven to 400℉
1. sift the flour, salt, cinnamon and baking
powder into a large mixing bowl
2. in a separate bowl, cream together the
butter, egg, sugar, milk and extract
3. add the wet ingredients to the dry and
mix thoroughly
4. fold in the fresh or frozen berries
5. line a regular 12 count muffin tin or a 6
count jumbo muffin tin with paper cupcake
liners and fill each ¾ of the way full
6. sprinkle the tops of the batter with the
oats and bake for 25-30 minutes
