Yield: 1 1/2 dozen
-2 1/3 cups flour
-3/4 cup sugar
-1 Tbs. baking powder
-Pinch of salt
-2 eggs
-4 Tbs. oil
-1 1/4 cups milk
-1/2 cup cottage cheese
-2 cups blueberries
- Preheat oven to 350 degrees. Grease muffin tins.
- In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon.
-In a large bowl, beat the eggs, oil, milk, and cottage cheese with a whisk until
smooth. Add the flour mixture and stir until nearly combined. Fold in the blueberries, but do not over mix. Spoon the mixture into the prepared pans. Bake in the oven for 20 minutes.
- Remove pan from the oven and let cool for 5 minutes. Then remove the muffins and cool on a rack. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
-3/4 cup sugar
-1 Tbs. baking powder
-Pinch of salt
-2 eggs
-4 Tbs. oil
-1 1/4 cups milk
-1/2 cup cottage cheese
-2 cups blueberries
- Preheat oven to 350 degrees. Grease muffin tins.
- In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon.
-In a large bowl, beat the eggs, oil, milk, and cottage cheese with a whisk until
smooth. Add the flour mixture and stir until nearly combined. Fold in the blueberries, but do not over mix. Spoon the mixture into the prepared pans. Bake in the oven for 20 minutes.
- Remove pan from the oven and let cool for 5 minutes. Then remove the muffins and cool on a rack. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
No comments:
Post a Comment