SPECTACULAR BLUEBERRY MUFFINS
Ek het die beslag dubbel aangemaak. Kon 12 “giant” muffins en 12 gewone grootte muffins uitkry. Het klein bietjie beslag oorgehad toe besluit Tyler ons moet flapjacks probeer maak daarvan. Dit het heerlik uitgekom.
2 eggs
1 cup white sugar, plus additional 1 to 2 teaspoons for sprinkling
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup non-fat plain Greek yogurt (can substitute light sour cream)
1 cup fresh blueberries, rinsed and drained
Preheat oven to 400°F. Coat a 12 cup muffin pan with non-stick cooking spray.
In large bowl beat eggs with an electric hand mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla. In a separate bowl, stir together flour, salt and baking soda.
Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the Greek yogurt.
Add the blueberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups. Sprinkle muffin tops with a light coating of sugar.
Bake in preheated oven for 18 to 20 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely.
Photo: Charleen Nieuwenhuizen
