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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 1/2 cups all-purpose flour 3/4 cup white fine grain sugar 1/2 teaspoon sea salt 2 teaspoons baking powder w/o aluminum 1/3 cup vegetable oil 1 egg 1/2 cup buttermilk 1 cup fresh wild blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Instructions: Directions 1 Preheat oven to 400 degrees F (200 degrees C). Spry muffin cups or line with muffin liners. 2 Combine 1 1/2 cups flour, 3/4 cup sugar, sea salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough buttermilk to fill the cup. I usually add more until the mixture is shiny and smooth. Mix this with flour mixture. Gently fold in wild blueberries. Fill muffin cups almost to the top, and sprinkle with strusel topping mixture. 3 To Make strusel Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Cut in with pastry knife until fine. Sprinkle over muffins before baking. 4 Bake for 20 to 25 minutes in the preheated oven, or until toothpick comes out clean. Notes: The topping can be left off and just use crushed walnuts or pecans and a mixture of sugar and cinnamon sprinkled on top before baking. Or no topping at all. |
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