1 cup flour
½ tsp salt
1 tsp baking powder
½ tsp. Baking soda
2 eggs
1 cup sour cream
5 tablespoons butter (melted)
1 cup firmly packed brown sugar
1 cup rolled oats
1 cup frozen blueberries.
In small bowl combine flour, salt, baking powder, and baking soda. Set aside 2 tablespoons to coat the blueberries. In a large bowl, beat the eggs, add the sour cream, and blend well. Add the melted butter and brown sugar and stir into the egg mixture. Stir in the oats. Fold in the flour mixture, stirring only enough to dampen the flour; the mixture will not be smooth. Toss the blueberries in the reserved flour and stir into the batter. Spoon the mixture in to the muffin tin, filling the cups 2/3 full. Bake at 375 degrees for 25-30 minutes. Makes 1 dozen.
½ tsp salt
1 tsp baking powder
½ tsp. Baking soda
2 eggs
1 cup sour cream
5 tablespoons butter (melted)
1 cup firmly packed brown sugar
1 cup rolled oats
1 cup frozen blueberries.
In small bowl combine flour, salt, baking powder, and baking soda. Set aside 2 tablespoons to coat the blueberries. In a large bowl, beat the eggs, add the sour cream, and blend well. Add the melted butter and brown sugar and stir into the egg mixture. Stir in the oats. Fold in the flour mixture, stirring only enough to dampen the flour; the mixture will not be smooth. Toss the blueberries in the reserved flour and stir into the batter. Spoon the mixture in to the muffin tin, filling the cups 2/3 full. Bake at 375 degrees for 25-30 minutes. Makes 1 dozen.
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