1 egg 2/3 cup sugar 1/4 cup melted shortening 2/3 cup milk 1 1/2 cups all-purpose flour 1/2 cup hazelnut flour (meal) 1/2 teaspoon salt 2 1/2 teaspoons baking powder 1 teaspoon vanilla 1 teaspoon fresh lemon zest 1 cup blueberries 1/4 cup chopped hazelnuts
Mix flours, salt, baking powder and sugar until combined. Add shortening, egg, milk, vanilla, and lemon zest. Mix until ingredients are just well-mixed, then fold in blueberries.
Fill muffin tins about 3/4 full with the mixture. Sprinkle each muffin with chopped hazelnuts. Bake at 350 degrees for 20-25 minutes. Allow to cool before removing from muffin tin. Makes 12 muffins.
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