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Recipe: Blueberry Almond Muffins (using oil)

Breads - Muffins, Quick Breads
BLUEBERRY ALMOND MUFFINS
"Who doesn't love a great blueberry muffin for breakfast?"



2 cups all-purpose flour
1/2 cup sugar
1 tablespoon Argo Baking Powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup Mazola Corn Oil
1 egg
1/2 teaspoon Spice Islands Pure Almond Extract
1/2 cup almonds, sliced (plus additional for garnish)
1 cup blueberries, fresh OR frozen
Coarse sugar (for garnish)

Preheat oven to 400 degrees F. Grease standard 12-hole muffin pan (2 1/2 x 1 1/4-inch cups) or line with paper baking cups.

Combine flour, sugar, baking powder, and salt in a large mixing bowl; set aside.

Whisk together milk, oil, egg and almond extract. Add to flour mixture and stir just until flour is moistened. Fold in almonds and blueberries.
Divide batter evenly into prepared muffin pan. To garnish, sprinkle tops of muffin batter with additional almond slices and coarse sugar prior to baking.

Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.

Makes 1 dozen muffins
Source: Mazola Oil, ACH Food Companies, Inc.
MsgID: 3157591
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 02-07-15 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

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Gluten free, using almond flour, coconut oil and coconut milk. - From:
From: Batter Up Kids: Sensational Snacks
"Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins." - Kretschmer Wheat Germ
"we add molasses and use wild blueberries; we like the lower water content of the wild ones. The muffins are topped with almond streusel, for more flavor and texture." - From: Bouchon Bakery
"These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch." - From: California Walnut Commission
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