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Steffi's Blueberry Bran Muffins: Difference between revisions
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(Created page with "==Summary== With very little fat included, these moist, delicious muffins make for a perfect bite. My friend, Steffi Berne, uses dried blueberries for a great taste surprise,...") |
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# Using a 1/4 cup dry measure and a small rubber spatula, scoop level measures of batter into 12 muffin cups. Bake in the center of the oven for 20 minutes or until the muffins are firm to the touch and a wooden toothpick inserted in the center of a muffin comes out almost clean with no uncooked batter on it. | # Using a 1/4 cup dry measure and a small rubber spatula, scoop level measures of batter into 12 muffin cups. Bake in the center of the oven for 20 minutes or until the muffins are firm to the touch and a wooden toothpick inserted in the center of a muffin comes out almost clean with no uncooked batter on it. | ||
# Allow the muffins to cool in their pan for 5 minutes before removing from the cups. Serve warm. The muffins freeze very successfully. After baking, cool to room temperature, place in a self-sealing plastic bag and freeze for up to one month. To serve, place frozen muffins on a baking sheet and heat in a preheated 350°F oven for 10 minutes. | # Allow the muffins to cool in their pan for 5 minutes before removing from the cups. Serve warm. The muffins freeze very successfully. After baking, cool to room temperature, place in a self-sealing plastic bag and freeze for up to one month. To serve, place frozen muffins on a baking sheet and heat in a preheated 350°F oven for 10 minutes. | ||
==Source== | |||
''Parade'' magazine, 17-Dec-95 | |||