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Blueberry Almond Farina Muffins

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Ingredients

Adjust Servings:
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup chopped almonds (or walnuts or pecans)
1 cup farina (cream of wheat, any type)
3/4 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda

Nutritional information

228.4
Calories
74 g
Calories From Fat
8.3 g
Total Fat
1.9 g
Saturated Fat
16.3 mg
Cholesterol
332.8 mg
Sodium
34.3 g
Carbs
1.2 g
Dietary Fiber
15.5 g
Sugars
4.3 g
Protein
65g
Serving Size

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Blueberry Almond Farina Muffins

Features:
    Cuisine:

    First, these muffins are terrific. Second, they are easy enough for a non-cooking DH to make (with some wifely backup). Used Splenda white and brown for the sugars and frozen berries. They baked up beautifully and I'd even say company worthy. Great texture and taste.

    • 55 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Blueberry Almond Farina Muffins,The farina makes these muffins special. Feel free to use vanilla extract if you are not fond of almond extract. I have never tried it, but I imagine these would work well with cranberries too. Times are approximate. Thanks to Jen for putting this recipe in her best of 2008 cookbook!,First, these muffins are terrific. Second, they are easy enough for a non-cooking DH to make (with some wifely backup). Used Splenda white and brown for the sugars and frozen berries. They baked up beautifully and I’d even say company worthy. Great texture and taste.,Maito, these muffins are very good! The farina makes the texture of this muffin special…and I love the fact that cream of wheat is loaded with vitamins! I omitted the nuts on the top…though I’m certain it would greater enhance the crunchyness of the topping! The almond extract adds to the special over all flavor! Thanks for sharing!!


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    Steps

    1
    Done

    Preheat Oven to 400 Degrees F.

    2
    Done

    Combine Ingredients For Topping and Set Aside.

    3
    Done

    Whisk Farina, Flour, Brown Sugar, Baking Powder, Baking Soda, and Salt in a Medium Bowl.

    4
    Done

    Take Out 1 Tbsp of the Dry Mixture and Coat the Blueberries.

    5
    Done

    Combine Wet Ingredients.

    6
    Done

    Add Wet Ingredients to Dry. Mix 10 Strokes, Add Blueberries, and Mix 3 More Strokes. You Will Have a More Tender Product If You Resist the Urge to Keep Stirring.

    7
    Done

    Fill Cups of Muffin Pan 3/4 Full, and Sprinkle With Topping.

    8
    Done

    Bake 12-13 Minutes, or Until Muffins Are Golden Brown and Tester Comes Out Clean.

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    Kinsley Reed

    Burger boss crafting juicy and flavorful burgers with unique toppings.

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