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Preheat the oven to 425℉. Line a 12-cup standard muffin pan with paper liners, or grease with nonstick cooking spray. In a large bowl, whisk together the all-purpose and whole wheat flours ...
Preheat oven to 375. Grease a nonstick muffin pan with cooking spray or a little oil and set aside. Stir together dry ingredients in a medium bowl and set aside.
For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with large paper liners. Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the ...
Pre-heat your oven to 375 (F). Line your muffin tin with paper cups. Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl and then set aside.
By Eating Made Easy Ingredients: 1 cup all-purpose flour. 1 cup white whole wheat flour. 2 tsp baking soda. 1 tsp kosher salt. ¼ cup canola oil. ½ cup orange juice. 1 cup blueberry, fresh or frozen
Sarah Carey lightens up her blueberry muffins with apple sauce, which manages to add a little bit of sweetness and a lot of moisture. Carey also uses low fat buttermilk and a lot less oil than is ...
Put the flour, baking powder, sugar, salt, cinnamon, and egg replacer in a large bowl and stir to combine. In another bowl, whisk together the soy milk, melted buttery spread, and vanilla and add to the flour mixture.
2. Make the muffins: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt.