| INGREDIENTS | |
|---|---|
| 1 egg | |
| 1/2 cup canola oil | |
| 1/2 cup granulated sugar | |
| 1 teaspoon lemon extract | |
| 1/2 teaspoon Princess Bakery Emulsion | |
| ------ | |
| 1 1/2 cups all-purpose flour | |
| 1 1/4 teaspoons baking powder | |
| 1/4 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| ------ | |
| 1 1/4 cups blueberries | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - Preheat oven to 350 degrees F. Combine dry ingredients in separate bowl and mix well. | |
| - Mix together egg, oil, sugar, lemon extract and bakery emulsion if available. Fold in the dry ingredients, then the blueberries. (Mixture will be oily.) | |
| - Using 1 oz cookie scoop, scoop onto insulated cookie sheet and bake for 8-10 minutes until firm and just starting to brown on top. Makes 3 dozen blueberry bites. | |
- This recipe came about because of a baking mistake. When making my Blueberry Lemon Oat Muffins I knew something wasn't right with the batter, but I continued to make the muffins. I soon discovered (too late) that I had left out the oatmeal/lemonade mixture. The muffins were good, but very dense. That mistake evolved into this recipe. Kinda like a cookie, kinda like a mini-muffin.
- If you don't have Princess Bakery Emulsion you can substitute the equal amount of vanilla extract.
- This recipe works great for blueberries that are starting to dry out. I don't recommend using big plump blueberries
| Vitamin A | 9% |
| Vitamin C | 46% |
| Calcium | 36% |
| Iron | 49% |
