Monday, March 19, 2012
Harking back to my childhood, I used the Jordan Marsh Blueberry Muffin recipe. Those muffins sure did have their day.
Since I can't leave a good recipe well enough alone, I made a few changes. I reduced the amount of sugar from 1 1/4 cups to 3/4 of a cup.
Of course I used Smart Balance instead of butter and vanilla rice milk instead of regular milk. I reduced the salt from 1/2 teaspoon to a quarter teaspoon.
Instead of 2 cups all-purpose flour, I used 1 cup all-purpose, 1/2 cup white whole wheat flour, and to mix it up a bit and get more whole grain, 1/2 cup millet flour.
These muffins were excellent. Not as sweet, but still wonderful and bursting with blueberries. I always come back to this recipe and I'll keep tweaking them to see what new thing I can try next time.
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