Yesterday evening about 5:30, Nicole called and wanted my Cinnamon Roll recipe. I found it on the blog and sent her the link and she began sending me pictures of her cinnamon rolls in progress –
and then done.
I’m so proud of Nicole’s bread baking and now cinnamon rolls!
I had intended to make some too but the more I thought about it, I realized 5:30 was just too late to start them since I was frying fish for dinner and hadn’t started that yet.
There were blueberries in the fridge so I decided to make blueberry muffins.
These are easy to make and are delicious. There’s a crumb topping that is amazing!
Here’s the recipe:
1-1/2 cups all purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1/2 cup milk
1 tsp. almond extract
1 cup blueberries
1/4 cup butter, softened but not melted
1/2 cup white sugar
1/3 cup flour1 tsp. cinnamon
Preheat oven to 400º. Oil 12 muffin cups or line with paper cups.
In a large bowl, combine the flour, sugar, salt and baking powder. In a separate bowl, combine the oil, egg and milk. Whip briefly with a fork to thoroughly combine the wet ingredients. Pour the wet ingredients over the dry ingredients and stir just til blended. Add the almond extract and blueberries.
Fill the cups almost to the top with the batter.
To make the crumb topping, use a fork to combine and press ingredients together til it resembles a sticky cornmeal. Sprinkle a generous amount of topping on each muffin.
Bake for 25 – 30 minutes.