Can i have a muffin recipie.?!
2 cups of blueberries.
2 eggs.
2 cups of flour.
1 cup of sugar.
1/2 cup of milk.
1/4 cup of butter.
2 teaspoon of baking powder.
1 teaspoon of vanilla.
1/2 teaspoon of salt.
Instructions for Blueberry Muffin:
Preheat your oven to 350F.
Grease and floor muffin pan. Beat together the butter, eggs, salt and sugar.
Mix the flour with baking powder and sift into first mixture, alternating with milk.
Blend in the vanilla.
Add the blueberries.
Pour into the muffin pan and bake for about thirty minutes.
hope can i help??
Answers: Blueberry Muffin ingredients list:
2 cups of blueberries.
2 eggs.
2 cups of flour.
1 cup of sugar.
1/2 cup of milk.
1/4 cup of butter.
2 teaspoon of baking powder.
1 teaspoon of vanilla.
1/2 teaspoon of salt.
Instructions for Blueberry Muffin:
Preheat your oven to 350F.
Grease and floor muffin pan. Beat together the butter, eggs, salt and sugar.
Mix the flour with baking powder and sift into first mixture, alternating with milk.
Blend in the vanilla.
Add the blueberries.
Pour into the muffin pan and bake for about thirty minutes.
hope can i help??
No, you can't. In fact, shouldn't you be on a diet?
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
Heat oven to 400 F. Grease bottoms only of about 12 medium muffin cups, 2 1/2 x 1 1/4 inches.
Beat egg stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full.
Bake until golden brown, about 20 minutes. Immediately remove from pan. About 1 dozen muffins.
Blueberry muffins: Stir in 1 cup fresh or 3/4 cup frozen blueberries (thawed and well drained) with the milk.
Oatmeal-Raisin muffins: Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup quick-cooking oats, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon with the flour.
Serving Size: 6
INGREDIENTS:
8oz plain flour
2tsp baking powder
2oz sugar
1 large egg
225ml milk
2 drops of vanilla extract
2oz melted butter
5oz of your preffered filling eg. blueberries, chocolate chips etc.
HOW TO MAKE:
Preheat oven to gas mark 6
Sift flour and baking powder into a large bowl.
Add sugar into the large bowl.
Beat the egg in aseparate bowl, add milk, vanilla extract, melted butter and your preffered filling.
Tip the liquid mixture into the bowl and mix well till everything is well combined.
Divide equally into muffin cases/
Bake for 20 minutes or unitil brown and golden on top.
Leave to cool if you can wait.
Enjoy!
Apple Raisin Muffins
Cook Time: 20 minutes
Ingredients:
* 1-3/4 cups flour
* 1 cup brown sugar
* 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. cinnamon
* 1/4 tsp. salt
* 1 cup applesauce
* 1 egg
* 1/3 cup vegetable oil
* 1 cup raisins
* 3/4 cup granola
* 1/2 cup chopped pecans
Preparation:
Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners and set aside.
In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and mix well. In medium bowl, combine applesauce, egg, and oil. Add to dry ingredients and stir until combined. Add raisins, granola, and nuts. Fill muffin cups 3/4 full of batter and bake for 20-25 minutes or until muffins are golden brown and firm. Remove to wire racks to cool. Serve warm. Makes 12 muffin
----------------------------------
Carrot Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
* 2-1/4 cups flour
* 1-1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. cinnamon
* 1/2 cup brown sugar
* 1/2 cup sugar
* 2 eggs
* 1/2 cup vegetable oil
* 1/2 cup sour cream
* 1-1/2 cups grated carrots
* 1 (8 ounce) can crushed pineapple, undrained
* 1 tsp. vanilla
Preparation:
Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners and set aside.
In large bowl, combine flour, baking powder, soda, cinnamon, and sugars and mix well. In medium bowl, combine eggs, oil, sour cream, carrots, pineapple, and vanilla and mix well. Add to flour mixture and stir until all ingredients are combined. Fill muffin cups 3/4 full of batter.
Bake for 20-25 minutes or until muffins are firm and golden brown. Remove from muffin cups to wire rack to cool completely. Makes 24 muffins