1/2 C. melted butter
1 C. sugar
1/2 tsp. almond extract
1 C. wheat flour
1 C. white flour
1 tsp. baking powder
1/2 tsp. salt
2 C. blueberries
1/4 C. sunflower seeds (secret ingredient)
Preheat oven to 350 degrees. In a large bowl, mix together the eggs, butter, sugar, and almond extract. In another bowl, mix the flour, baking powder, and salt. Add that to the egg mixture and stir until just combined. Gently stir in the blueberries and the sunflower seeds. Fill greased muffin tins 3/4 full and bake for 20-25 minutes. Makes about 12 muffins.
Chloe brought this recipe home from school a couple years ago. I made it and the batter is extremely thick, but do not fear. These are some serious muffins. They are so tasty, and heavy. I've used frozen blueberries that I simply run under some warm water and let drain. Enjoy.
2 comments:
minus the sunflowers this sounds like something Shawn would just gobble up. i love baking yummy things for a thankful mouth so this stuff is great for finding that perfect treat for my picky guy. keep 'm comin fam. :)
I made these the other night. Big hit! I took out the sunflower seeds and I had half fresh and half frozen berries. The batter is really really thick, so good luck with mixing your berries in. So So good
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