Thursday, February 4, 2010

BLUEBERRY CINNAMON MUFFINS Recipe


Prep: 20 min.
Bake: 15 min.
Makes: 12 muffins

1/2 cup packed brown sugar
1/4 cup butter, softened
1 egg
3/4 cup DOLE® Pineapple Juice
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup DOLE Frozen Blueberries, partially thawed and drained

Beat sugar and butter until light and fluffy in large bowl. Beat in egg, pineapple juice, orange peel and vanilla extract.

Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir into juice mixture with blueberries just until moistened.

Spoon batter into (1/2-cup) muffin cups coated with vegetable cooking spray.

Bake at 375ยบ F., 15 to 18 minutes or until wooden pick inserted comes out clean. Cool on wire rack; serve warm.

Suggestion Tips: Replace egg with 1/4 cup egg substitute and up to 1 cup all-purpose flour with whole wheat flour, if desired.


No comments:

Post a Comment