Blueberry Muffins Recipe




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Blueberry Muffins Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Blueberry Muffins

 

Ingredients

1 cup blueberries
1 cup ww pastry flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup wheat germ (i was out and used oat, bran and it worke
3 tbsp applesauce
1/4 cup brown sugar or sucanat egg replacer, equal to one egg
3/4 cup lite soymilk
1 3/4 tsp baking powder



 

Preparation

Preheat oven to 375 degrees. Grease a 12-cup muffin tin.

Wash and drain berries. In a bowl mix all ingredients together except
for blueberries and baking powder. When well mixed, add remaining
ingredients and mix again. Spoon into muffin cups and bake for 15 to
20 minutes.

Note: When doubling the recipe, I have to bake them for close to 25
minutes.

Adapted from Laurel's Bread Book

From: [email protected] (Tara McDermott). Fatfree Digest
[Volume 8 Issue 54] June 15, 1994 Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV

 

 

Servings: 1