Saturday, October 5, 2013

rustic rooster {the menu}




{blueberry crumble muffins}
    Ingredients:
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup canned blueberries, rinsed and drained (or fresh!)

  • For the crumble topping:
  • 3/4 cup all purpose flour
  • 1/2 cup (1 stick) butter, cut into cubes
  • 3 tablespoons brown sugar

Preheat the oven to 400 degrees F. Prepare a muffin tin by lining the cups with paper muffin/cupcake cups and/or lightly spraying with a non-stick cooking spray (I do both).

   Instructions:
  1. Preheat the oven to 400 degrees F. Prepare a muffin tin by lining the cups with paper muffin/cupcake cups and/or lightly spraying with a non-stick cooking spray (I do both).
  2. In a large bowl, beat the milk, oil, and egg until well mixed.
  3. In a separate bowl, mix together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Mix until a batter just forms (it will be lumpy). Gently fold in the blueberries using a large rubber spatula.
  4. Divide the batter even among the 12 muffin cups (a scant 1/4 cup of batter in each).
  5. Prepare the crumble: use a fork, pasty cutter, or your hands to "smush" together the flour, butter, and brown sugar into a crumbly mixture.
  6. Sprinkle the crumble over the batter in each muffin cup.
  7. Bake for 20-25 minutes until a toothpick comes out clean.
  8. Let cool for 5-10 minutes before unwrapping.




enjoy,
Alexandra

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