Wednesday, January 6, 2010

Yummy Muffins!

Ok, I HAD to share these muffins we made the other day.  I made 12 and they were GONE before the day was over. Whenever I find a new recipe I always make as directed, then I try substitutions later. There are endless possibilities to changing up this muffin recipe, so play around!

HEALTH NOTE: For healthier muffins substitute whole wheat or spelt flour for all purpose, sub splenda for sugar, and apple sauce for butter!


1/2 cup butter
2 cups all-purpose flour
1 1/4 cups white sugar
2 eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
a few generous shakes of cinnamon
1 tsp vanilla
1 1/2 cups frozen mixed berries


Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries
Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.


Raegan said...

Just made these (with fresh blueberries) to take camping - they turned out great with whole wheat flour and splenda!! Yum!