Wednesday, August 02, 2017

Blueberry Muffin Cups with Almond Slivers and Raisin Crumbles


One of my favorite breakfast when Blueberries are abundantly available in the season.

Toppings:
2/3 C AP Flour
2/3  C Brown Sugar
1 tsp Cinnamon
4 Tbsp Butter sliced into small pieces
1/4 C Slivered Almonds
1/2 C Organic Raisins chopped.  Softened - Soak in 1/4 C hot water

 Mix butter with flour first then add all other ingredients.

Muffins:
2-1/4 C Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Kosher Salt
2/3 C Sugar
1 Tbsp Orange Zest
2 Tbsp Flaxseed Meal
1 Tbsp Poppy seeds
1/3 C Avocado Oil (non-GMO)
1/3 C Vanilla Yogurt with 1/4 tsp Buttermilk or 1/2 C Sour cream
1/2 C milk low fat or whole

Shift dry ingredients together - flour, baking powder, soda
Preheat  oven to 425' F.
Add all other ingredients.
Mix gently.
Use 2 Tbsp cookie scooper to fill the cup molds.
Place on top of lightweight cookie sheet.
Place in center rack.
Makes 15 cup cakes in DAISO colored cupcake molds.
Bake at 425'F degree to start for 12 minutes then drop to 400'F for 5 min.
Insert tester to check doness.

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