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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Course: snack / Number of Servings: 36 |
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Directions: Preheat the oven to 375 degrees. Lighly spray regular sized or mini muffin
tins with lecithin spray. Toast the walnuts in the oven for 7-10 minutes,
stirring occasionally. Allow the walnuts to cool, then coarsely chop them
with a knife or with a pulsing action in a food processor. Set aside. Whisk
the sour cream, fruit sweetener, apple butter, eggs, vanilla, and
buttermilk together in the order listed until well blended. Stir in the
rolled oats. Let this mixture sit for a minimum of 5 minutes while you
prepare the rest of the ingredients. Sift together the dry ingredients into
a large bowl; make a well in the center. Melt the butter and stir it into
the dry mix. When half mixed, stir in the frozen blueberries and toasted
walnuts, folding and stirring just until mixed. The batter will be lumpy.
Use a well rounded #12 scoop (2/3 cup) to place the muffin batter in the
regular sized pans, and use a #24 scoop (2-3 tablespoons) for the mini
muffins. Place either size muffins on the middle shelf of the preheated
oven. Bake regular muffins for 30-35 minutes and mini muffins for 15-20
minutes. Turn the muffin pans once to brown evenly. Let the muffins cool
for five minutes before removing them to a wire rack to cool completely.
However, don't be shy about eating blueberry muffins right from the oven.
| Ingredients:
1 Cup(s) Walnuts; 2 c Frozen blueberries;
1 1/2 Cup(s) Sour cream; 1 ts Vanilla extract;
3/4 Cup(s) Fruit sweetener; 7 tb Buttermilk;
1/4 Cup(s) Apple butter; 1 1/2 c Rolled oats;
2 Eggs; 2 tb Butter;
2 1/2 Cup(s) Brown rice flour; 1/2 ts Salt;
1 1/8 Teaspoon(s) Baking soda; 1 ts Cinnamon;
1 1/8 Teaspoon(s) Baking powder; |
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