Thursday, July 15, 2010

Vacation Road Snack

Since I'm on vacation today, and we're heading up to the mountains, I decided to make a little road trip snack. A lot of people seem amazed when I tell them that I bake pancakes or muffins from scratch, but the truth of the matter is, it's really simple. There aren't that many more steps than buying the bag of mix (with who knows what added in) and pouring in your milk. This recipe took me approximately 15 minutes to stir up the batter and then 20 to bake. And the results were absolutely worth the extra 10 minutes I put into the batter!

Blueberry Almond Muffins
Makes 12 Large Muffins


2 Cups of All-Purpose Flour
1/3 Cup of Wheat Bran (Optional)
1 Tablespoon of Baking Powder
1/2 Teaspoon of Salt
1/4 Teaspoon of Grated Nutmeg
1/2 Cup Slivered Almonds
1-1/2 Cups Fresh Blueberries

1-1/4 Cups of Milk
1 Large Egg
2/3 Cup of Light Brown Sugar
1 Teaspoon of Vanilla (or if you have it, Vanilla Paste, which has the lovely vanilla seeds)
6 Tablespoons of Melted Butter

Preheat your oven to 400 degrees. Mix all the dry ingredients together in a large mixing bowl. In a separate bowl, mix all of your wet ingredients together (sugar is always considered a wet ingredient in baking.) Then add the wet ingredients into the dry bowl and mix just until the batter comes together. Don't over mix, it should look lumpy and thick. Grease your muffin pan, and spoon your batter evenly across the 12 muffins. Sprinkle a bit of light brown sugar and cinnamon across the tops if you like, then bake for approximately 20 minutes or until a knife poked into the muffin comes out clean.

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