Zutaten für Blueberry Almond Farina Muffins
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped almonds
- 1 cup farina
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low fat buttermilk
- 1 large egg
- 1 teaspoon almond extract
- 1/2 cup Smart Balance butter spread
- 1 cup fresh or frozen blueberries
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Zubereitung von Blueberry Almond Farina Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- Combine topping ingredients (see recipe below) and set aside.
- In a medium bowl, whisk together 1 cup farina, 1 cup all-purpose flour, ¾ cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gently toss 1 tablespoon of the dry mixture with 1 cup fresh or frozen blueberries to coat.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup melted unsalted butter, 1 large egg, 1 teaspoon almond extract (or vanilla extract).
- Add the wet ingredients to the dry ingredients and mix gently with a spatula for 10 strokes.
- Fold in the coated blueberries and mix for 3 more strokes. Resist overmixing for a tender crumb!
- Fill muffin cups ¾ full and sprinkle with the prepared topping.
- Bake for 12-13 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
62g
Fat
9g
Carbs
11g
