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Wild Maine Blueberry Whole Wheat Muffins presented by Hasseman House Bed & Breakfast
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4 Tbsp. melted butter
2 c. minus 2 tbsp. whole wheat pastry flour
1 tbsp. baking powder
3/4 tsp. salt
1/4 c. raw sugar
1 c. whole milk
2 eggs, well beaten
1 1/2 c. wild Maine frozen Blueberries
(coated with 1/4 c. of prescribed
flour)
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Preheat oven to 400 degrees F. Melt the butter and grease the muffin tins.
Sift the dry ingredients in a bowl. Mix the milk with the beaten eggs and
stir in the melted butter. Combine the two mixtures and mix in blueberries.
Spoon into muffin tins about half full. Bake 15-20 min. and turn out
immediately. These are wonderful for breakfast or just as a snack and
they're healthy too!
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Hasseman House Bed & Breakfast
Wilmot (Gateway to Amish Country), Ohio
Situated at the door to Ohio's Amish Country, this early 1900 Victorian home sits on 300 beautiful acres of farmland.
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Click here for pictures and information about the inn.
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More Hasseman House Bed & Breakfast Recipes:
Soft Molasses Jumbo Cookies
| Greek Yogurt Chicken
| 1900 Style Scrambled Eggs
| Lemon Tea Muffins
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More Recipes
Muffins
| Coffee Cake
| Cookies
| Pastries
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