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Back To School Muffins

Courtesy of Chef Angela Carlino

Updated 12:02 PM EST, Tue, Sep 4, 2012

Yield: 12 Muffins

Time: 35 minutes

 

Ingredients:

 1 cup all-purpose flour

1 cup whole wheat flour

3 teaspoons baking powder

½ teaspoon salt

¾ cup white sugar

1 egg

1 cup milk

¼ vegetable oil

1 cup fresh blueberries

 

Directions:

·    Preheat the oven to 400 degrees F.

·    Stir together the flours, baking powder, salt and sugar in a large mixing bowl.

·    In a smaller bowl carefully crack the egg into the bowl and whisk the milk and oil together with the egg.

·    Pour the egg mixture into the flour mixture.

·    Mix all of the ingredients together. Use a fork for this step!

·    Add the blueberries and mix lightly. Be sure not to mix too much. Now you have a batter!

·    Line a muffin pan with muffin papers and pour the batter in each paper. Be sure not to fill all the way to the top.

·    Bake for 20 minutes or until golden brown.

·    Enjoy!

First Published: Sep 4, 2012 11:02 AM EST

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