MAKES 12 TO 16 MUFFINS
Ingredients:
• ¼ cup butter or margarine
• 1 cup plus 2 tablespoons sugar
• ¼ cup applesauce
• 1 teaspoon vanilla
• 3 tablespoons water, 3 tablespoons oil, 2 teaspoons baking powder, mixed together
• 2 cups all-purpose flour with 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup apple juice
• 2½ cups blueberries
• ½ cup all-purpose flour
• ⅛ teaspoon salt
• ½ cup quick-cooking oats
• ⅓ cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 6 tablespoons butter
• ⅓ cup powdered sugar
Preparation:
Mix the butter or margarine and sugar together. Add the applesauce, vanilla, and baking powder mixture and beat well. Add the flour with baking powder, salt, and juice; mix well. Fold in the blueberries. Set aside. Prepare topping by combining all the dry ingredients, except powdered sugar, in a medium bowl. Cut the butter into the dry mixture with a fork or pastry blender until mixture resembles crumbs. Finish making crumbly texture by pinching the mixture between fingers.
Spoon the batter into paper-lined or prepared muffin tins. Sprinkle with streusel topping. Bake at 375° for about 25 minutes, or until done. Remove muffins from pan and set on a cooling rack. Sprinkle the muffins with powdered sugar while they are still warm. Cool before serving.
This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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