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Blueberry Walnut Muffins

Blueberry Walnut Muffins


INGREDIENTS
1/2 cup canola oil
2/3 cup sugar
1 egg
1/2 cup blueberry greek yogurt
1/8 cup blueberry pomegranate juice concentrate
1 tsp lemon extract
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1 1/2 cup flour
1 1/2 teaspoons baking powder
1 to 1 1/4 cup(s) fresh blueberries
1 cup walnuts, coarsely chopped
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DIRECTIONS
- In a bowl, cream canola oil and sugar. Add egg, yogurt, lemon extract and juice concentrate; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in cranberries and walnuts. Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Yield: 10 muffins.

 


Blueberry Walnut Muffins
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon