Last week when I tried to make a Blueberry Flaugnarde, but it was a huge fail. So, I found a muffin recipe to hide the results in. Below is the recipe I followed other than the blueberries were no longer fresh and also contained some cream, honey, egg and vanilla.
Alas, during the last 5 minutes of the bake my “new” oven suddenly sparked inside and when I took a peek, the coil in the bottom of the oven was on fire (a small one) and broken apart.
Determined not to lose these muffins, I blew the fire out and continued to let them bake. The result, amazingly, was delicious! I can’t guarantee you’ll have the same results. I encourage you NOT to emulate my process!
The recipe:
1-1/2 c. all-purpose flour
3/4 c. sugar
1/2 t. salt
1/3 c. virgin coconut oil
2 t. baking powder
1 egg
1/3 c. milk
1 c. fresh blueberries
1/2 c sugar
1/3 c. all-purpose flour
1/4 c. butter, cubed
1-1/2 t. ground cinnamon
Directions:
Preheat oven to 400 F. Grease muffin cups or tine with muffin liners.
Combine 1-1/2 c. flour, 3/4 c. sugar, salt and baking power. Place virgin coconut oil into a 1 cup measuring cup, add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 c. sugar, 1/3 c. flour, 1/4 c. butter, and 1-1/2 tsp. cinnamon. Mix with fork and sprinkle over muffins before baking.
Bake 20-25 minutes in the preheated oven, or until done.
Original Recipe sourced from AllRecipes.com
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