One more favorite. We took these mouth-watering, crumbly topped muffins as a portable breakfast for a day out and they were filling and sustaining, and so very good!
Blueberry Muffins
2 ½ cups white whole wheat flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons white chia seeds, or flax seeds
⅓ cup oil
1 tablespoon vanilla
2 cups water
¼ cup sugar
⅓ cup white whole wheat flour
¼ cup Smart Balance
2 cups blueberries, fresh or frozen
Servings/Yield: 12 servings | 12 muffins
1. Preheat oven to 350 and spray muffin tins with nonstick vegetable oil spray.
2. Mix flour, 1/2 cup sugar, baking powder, salt and chia seeds.
3. Mix in oil, vanilla and water. Don't stir excessively, but mix powdery parts in.
4. Stir in blueberries and then spoon into muffin tins, nearly full.
5. Mix 1/4 cup sugar, 1/3 cup flour and 1/4 cup "butter" thoroughly and then sprinkle over muffins.
No comments:
Post a Comment