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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.
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In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter. 3. Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
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Add in the flour mixture and mix well, then fold in the blueberries. Pour batter into lined or sprayed (with cooking spray) muffin/cupcake pans and bake at 350 degrees for 15-20 minutes (until top springs back when touched). Read more from Carrie's Experimental Kitchen.
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
Whisk flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium bowl. In a large bowl, whisk ricota, buttermilk, butter, vanilla extract, and egg yolks. Stir in the flour mixture. Gently fold in the egg whites. Pour batter into preheated waffle iron and cook until waffles are crisp and golden.
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