A hint of orange complements the flavor of blueberries in these tender muffins.
Recipe from Better Homes and Gardens
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
3/4 cup milk
1/2 cup melted butter (no substitutes)
1 tablespoon finely shredded orange peel
1 cup fresh or frozen blueberries, thawed
Coarse sugar (optional)
Combine eggs, milk, butter, and orange peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.
Per Serving: cal. (kcal) 215, Fat, total (g) 9, chol. (mg) 58, sat. fat (g) 6, carb. (g) 29, fiber (g) 1, pro. (g) 4, vit. A (RE) 0, vit. C (mg) 2.36, sodium (mg) 185, calcium (mg) 80.77, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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