Blueberry-apple Muffies 1 c Flour
1 ts Baking powder
1/2 ts Baking soda
3/4 ts Ground cinnamon
1/4 ts Salt
1/3 c Sugar
1 Large egg
1/4 c Low-fat buttermilk
3 tb Butter, melted
1/2 c Minced unpeeled tart apple
3/4 c Blueberries, fresh or frozen
Combine dry ingredients in 1-quart mixing bowl. Mix well. Add egg,
buttermilk, butter and minced apple to bowl. Stir to combine
(disregard any small lumps). Gently stir in blueberries. If
blueberries are frozen, bake batter immediately. Otherwise, chill
batter until thickened, covered airtight, at least 2 hours or
overnight. Drop 2 TBS chilled batter, 2 inches apart, onto greased
baking sheets. Sprinkle with more cereal, if desired. Bake in center
of 425-degree oven until tops have taken slight tinge and edges are
very lightly browned, about 7-8 minutes, rotating pans if browning
irregularly. Do not overbake. Cool on racks. Makes 20 (3- inch)
muffies. Blueberry-apple Muffies printer friendly version located here. (Just the recipe. Nothing else.)
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