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Luscious Lavender Muffins

nihon_no_cook's picture

Anybody looking for something fun to make for your kids for breakfast? Take your standard blueberry muffin recipe and substitute the juice from a can of blueberries for half of the milk required in the recipe. The resulting batter is rather violently lavender, and the muffins stay blue/purple on the inside after baking. Plus they are super-blueberry flavored, which is a plus if you like blueberries in the first place.

I made these last night (preparing ahead of time for guests next week - muffins freeze like a dream) . . . here's the recipe, in case anyone out there DOESN'T have a favorite blueberry muffin recipe . . . guten apetite!

* Exported from MasterCook *

Luscious Lavender Muffins

12 ounces blueberries -- canned

1 teaspoon lemon juice

2 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/8 cup milk

1/3 cup oil

1 egg -- beaten

2 tablespoons butter -- melted

1/4 cup sugar

Drain blueberries, reserving juice. In small bowl, gently mix blueberries and lemon juice. Set aside. Place milk in liquid measuring cup; add enough reserved blueberry juice to total 3/4 cup of liquid. Liquid should be a vivid lavender color; if color is weak, add a little more juice.

In medium bowl, combine flour, sugar, baking powder, and salt; mix well. In small bowl, combine milk/juice mixture, oil, and egg; blend well.

Add egg mixture to dry ingredients all at once; stir until most of dry ingredients are moistened. Add blueberries and fold gently to combine, just until blueberries are distributed and dry ingredients are moistened.

Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Fill muffin cups 2/3 full (there may be some additional batter - do not overfill cups, just make a few extra muffins).

Bake at 400 degrees for 18 to 22 minutes or until lightly browned, and toothpick inserted in the center of a muffin comes out without any batter clinging to it.

Let muffins cool for 1 minute, then remove from pans. Brush tops of warm muffins with melted butter, then dip in 1/4 cup sugar. Serve warm.

Source: "based on Pillsbury Cookbook standard muffin recipe"

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Per serving: 221 Calories (kcal); 9g Total Fat; (35% calories from fat); 3g Protein; 33g Carbohydrate; 22mg Cholesterol; 241mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

NOTES : These muffins are a wonderful lavender color on the inside (the outside still gets sort of browned), and have a pretty intense blueberry flavor.