Posted by: Jonjon | January 16, 2009

Muffins – Blueberry Cream Muffins 8/10 for texture and color but 6/10 for the taste


Muffins – Blueberry Cream Muffins 8/10 for texture and color but 6/10 for the taste

http://allrecipes.com/Recipe/Blueberry-Cream-Muffins/Detail.aspx

INGREDIENTS (Nutrition)
• 1/3 eggs 16g 41%
• 2 tablespoons and 2 teaspoons white sugar 35g 95% sugar
• 1 tablespoon and 1 teaspoon vegetable oil 20ml 50% oil
• 1/8 teaspoon vanilla extract 0.4ml
• 1/3 cup all-purpose flour 40g
• 1/8 teaspoon salt 0.5g
• 1/8 teaspoon baking soda 0.4g
• 2 tablespoons and 2 teaspoons sour cream 40g 100% sour cream
• 2 tablespoons and 2 teaspoons blueberries 25g 60% blueberries

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 dozen.
1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

Conclusion
The amount of sugar was just right, though a little bit more could be added to enhance the taste. There was a lot of blueberries used again.. What you get is a moist but dense cake with blueberries in it. Other than that, it was nothing special.

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