Yield: 36 minimuffin
Measure | Ingredient |
---|---|
1 cup | Walnuts |
1½ cup | Sour cream |
¾ cup | Fruit sweetener |
¼ cup | Apple butter |
2 \N | Eggs |
2½ cup | Brown rice flour |
1⅛ teaspoon | Baking soda |
1⅛ teaspoon | Baking powder |
2 cups | Frozen blueberries |
1 teaspoon | Vanilla extract |
7 tablespoons | Buttermilk |
1½ cup | Rolled oats |
2 tablespoons | Butter |
½ teaspoon | Salt |
1 teaspoon | Cinnamon |
FRUIT AND NUTS
WET INGREDIENTS
DRY INGREDIENTS
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 (⅔ 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. Submitted By JANE KNOX On 10-01-94