It should come as no surprise that these light and fluffy muffins are
best with fresh blueberries, but this recipe also works very well with
frozen blueberries. Just add them to the batter while still frozen
and add 5 to 8 minutes to the baking time.
Sour Cream Blueberry Muffins
2 eggs
1 cups (250 ml) sugar
1/2 cup (125 ml) vegetable oil
1 tsp vanilla extract
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (125 ml) sour cream
1 cup (250 ml) fresh blueberries
Beat the eggs, sugar, oil, and vanilla until well combined. Mix the
dry ingredients together and add them to the egg mixture in two or
three portions, alternating with the sour cream. Fold in the
blueberries and spoon the batter into greased and floured muffin tins.
Bake in a preheated 400F (200C) oven for 20 minutes. Makes 12
muffins.
Gingerbread Pancakes
1 1/3 cup (330 ml) all-purpose flour
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
1 egg
1 1/4 cups (310 ml) milk
1/4 cup (60 ml) molasses
3 Tbs (45 ml) vegetable oil
Combine the dry ingredients in a mixing bowl. In a separate bowl beat
together the egg and milk. Beat in the molasses and oil and stir into
the dry mixture, stirring just until combined - the batter should be
slightly lumpy. Using a 1/4 cup (60 ml) measure, drop onto a hot,
lightly greased griddle or skillet. Turn when bubbles form on the
surface and the edges are golden brown. Makes about 8 pancakes.
Recipes copyright by World Wide Recipes and reproduced with permission.
Sunday, March 14, 2010
