Blueberry Yogurt Muffins
My mom gave me a recipe for this muffin. I don’t eat yogurt but I know it to be a good ingredient for baking, so I thought I would give it a go.
Measure together the wet ingredients. And measure together the dry ingredients. Then fold together, put in the oven and bake at 375F for 25 minutes. The recipe is also found online and it calls for ingredients you probably have in the fridge. Two ingredients were orange juice and orange rind. Well I didn’t have the orange for the rind. So that means I didn’t have the OJ either. So I improvised. I replaced the 1/4 cup of OJ with about a tablespoon of RealLemon juice and the rest water.
What surprised me about this end product was the flavour on the outside. Delicious. Not quite oatmeal or granola flavour, but along that line. Its probably the nutmeg that is enhancing that flavour. I’m sure it would be good with orange juice and rind too. Maybe even lemon rind.
The batter starts to rise right away because of all the baking power. I used blueberries I had in the freezer (frost bitten at that) so I usually scoop a batter and let it sit for a bit before going in the oven. But these I put in right away and they rose really nice. I can only imagine how big they would of gotten if the berries were at room temperature. Even more fluffy than they are now.
I recommend this recipe.