Wednesday, April 2, 2008

The Best Muffins...Ever.

Hands down, these take the grand prize. I could've eaten every last one of them! I had some blueberries and I was sick of fruit salad, so why not put them in a muffin? These truly are to die for :)

To Die For Blueberry Muffins
Servings: 8

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg (I used Egg Beaters)
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

-Preheat oven to 400 degrees F (200 degrees C).
-Grease muffin cups or line with muffin liners.
-Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
-Place vegetable 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 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

-Bake for 20 to 25 minutes in the preheated oven, or until done.

(based on modifications)

Calories 343.8
Total Fat 11.7 g
Cholesterol 16.1 mg
Sodium 288.1 mg
Potassium 92.8 mg
Total Carbohydrate 56.9 g
Fiber 1.5 g
Protein 4.4 g

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