Oui je sais c'est chiant les recettes, mais là c'est pour faire plaisir à chlem.. Même si elle vient pas sur le blog, ca lui en donnera une bonne raison :D Et vu que je c'était très chiant de retapper toute la recette, j'étais d'autant plus fainéant à traduire le tout :D Donc voici messieurs, dames, comment faire de succulents muffins.
3/4 cup milk
1/2 cup vegetable oil
1 egg
2 cups all-purpose or whole weat flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
a cup fresh or drained canned blueberries or 3/4 cup frozen blueberries, thawed and well drained.
Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, or line with paper backing cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt, all at once ,just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Sprinkle with sugar if desired. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan.
1 dozen muffins : 195 calories per muffin.
(If using self-rising flour, omit baking powder and salt).
Apple muffins : Omit blueberries. Stir in 1 medium apple, pared and chopped, with hte milk and 1/2 teaspoon ground cinnamon with the salt. Sprinkle batter inpan with brown sugar if desired.
Cranberry-Orange Muffins: Omit blueberries. Stir in 1 cup cranberry halves and 1 tablespoon grated orange peel with the milk. Sprinkle batter in pan with sugar.
Date-Nut muffins : Omit blueberries. Stir in 1/2 sup sut-up dates and 1/3 cup sugar chopped nuts with the milk.
French puffs (j'aime le nom ^^) : Omit blueberries. Immediately roll hot muffins in about 1/2 cup margarine or butter, melted then in mixture of 1/2 cuo sugar and 1 teaspoon ground cinnamon.
Oatmeal-Raisin Muffins : Omit blueberries. Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup quick-cooking oats, 1/2 teaspoon ground connamon with the flour.
3/4 cup milk
1/2 cup vegetable oil
1 egg
2 cups all-purpose or whole weat flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
a cup fresh or drained canned blueberries or 3/4 cup frozen blueberries, thawed and well drained.
Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, or line with paper backing cups. Beat milk, oil and egg. Stir in flour, sugar, baking powder and salt, all at once ,just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Sprinkle with sugar if desired. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan.
1 dozen muffins : 195 calories per muffin.
(If using self-rising flour, omit baking powder and salt).
Apple muffins : Omit blueberries. Stir in 1 medium apple, pared and chopped, with hte milk and 1/2 teaspoon ground cinnamon with the salt. Sprinkle batter inpan with brown sugar if desired.
Cranberry-Orange Muffins: Omit blueberries. Stir in 1 cup cranberry halves and 1 tablespoon grated orange peel with the milk. Sprinkle batter in pan with sugar.
Date-Nut muffins : Omit blueberries. Stir in 1/2 sup sut-up dates and 1/3 cup sugar chopped nuts with the milk.
French puffs (j'aime le nom ^^) : Omit blueberries. Immediately roll hot muffins in about 1/2 cup margarine or butter, melted then in mixture of 1/2 cuo sugar and 1 teaspoon ground cinnamon.
Oatmeal-Raisin Muffins : Omit blueberries. Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup quick-cooking oats, 1/2 teaspoon ground connamon with the flour.
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