Ingredients
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1/3
-
1/2
-
2
-
1 1/4
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1
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1 1/2
-
-
-
Directions
Anna’s Blueberry Mini Muffins, From Canadian chef Anna Olson Posted for ZWT4 , The texture of these was really nice Light and fluffy inside and nice and crusty outside I did feel that they could’ve used a bit more honey the blueberries in my neck of the woods are pretty tart right now Next time I might increase the honey or add a bit of brown sugar Mine baked up in 15 minutes , These are great little muffins and what a hit they where – ZWT4 made my office a happy space today!!!
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Steps
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1
Done
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Preheat Oven to 375 f (190 c) and Grease or Line a 36 Cup Mini Muffin Tin With Paper Liners. You May Use a Regular 12 Hole Muffin Tin as Well. |
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2
Done
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Whisk Oil, Honey, Eggs, Yogurt and Orange Zest to Blend. |
|
3
Done
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Stir Together Wheat Flour, All-Purpose Flour, Baking Powder, Baking Soda, Cinnamon and Salt in Another Bowl. |
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4
Done
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Add Flour Mixture to Yogurt Mixture and Stir Just Until Blended. Add Blueberries and Spoon Batter Into Prepared Muffin Cups. |
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5
Done
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Bake For 20 to 22 Minutes, or Until Muffins Spring Back When Touched. |
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6
Done
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Muffins Will Keep 2 Days in an Airtight Container, or Can Be Frozen. |
