ENGLISH
BLUEBERRY MUFFINS
•1 Cup Milk
•1 Egg
•1/3 Cup Vegetable Oil
•2 Cups
•½ Cup Granulated White Sugar
•2 Tsp. Baking Powder
•¾ Cup Fresh Blueberries
BRAN MUFFINS
•1 Cup Wheat Bran
•²/3 Cup Buttermilk
•3 Tbsp. and 1¾ Tsp. Vegetable Oil
•1 Egg
•½ Cup Brown Sugar
•¼ Tsp. Vanilla Extract
•²/3 Cup Flour
•¾ Tsp. Baking Soda
•¾ Tsp. Baking Powder
•¼ Tsp. Salt
•¼ Tsp. Cinnamon
Preheat the MINI CUPCAKE MAKER as directed.
In a large bowl, stir together milk, egg and oil.
Add flour, sugar and baking powder. Mix until blended. Gently fold in the blueberries.
Carefully pour into pastry wells.
Close the Lid and cook for
Open Lid with a pot holder or oven mitt.
Remove each muffin with wooden or plastic spoon. Place on plate and serve.
You may also choose to roll the top of the muffins in granulated or powdered sugar.
Preheat the MINI CUPCAKE MAKER as directed.
In a large bowl, stir together wheat bran and buttermilk. Let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla. Add to wheat bran mixture.
Sift together flour, baking soda, baking powder, salt and cinnamon into a separate bowl. Then, stir flour mixture into wheat bran mixture just until blended.
Carefully pour into pastry wells.
Close the Lid and cook for
Open Lid with a pot holder or oven mitt.
Remove each muffin with wooden or plastic spoon. Place on plate and serve.
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