Wednesday, April 15, 2009

Recipe of the Day!

WW Blueberry Streusel Muffins

2 1/4 cup(s) all-purpose flour, divided 
1/2 tsp baking soda 
1 tsp baking powder 
1/2 tsp table salt 
1 large egg(s) 
1 cup(s) sugar, divided 
3/4 cup(s) reduced-fat sour cream 
1 tsp vanilla extract 
1/4 cup(s) fat-free skim milk, divided 
2 cup(s) blueberries, washed and picked over 
2 tbsp butter, melted 

Preheat oven to 375ºF. Place muffin liners in a 12-hole muffin tin. 

In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside.

Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract. 

Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.

Fold in blueberries and fill each muffin liner about 3/4 full; set aside.

To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips. 

Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely. Yields 1 muffin per serving.

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