Subject: Low-Fat Blueberry Muffins
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 24 2000 - 03:26:42 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Rose Howse of West Haven, Connecticut says "I thought this
would be perfect for making that "Groan-O-Meter" really go off the
scale!" Right you are Rose.
A marine biologist developed a race of genetically engineered dolphins
that could live forever if they were fed a steady diet of minah birds.
One day his supply of the birds ran out, so he had to go out and trap
some more. On the way back, he spied two lions asleep on the road.
Afraid to wake them, he gingerly stepped over them. Immediately, he
was arrested and charged with transporting minahs across sedate lions
for immortal porpoises.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
There seems to be no end to the requests I get for muffin recipes.
Here is one that ought to satisfy those folks.
Low-Fat Blueberry Muffins
1+1/2 cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
2 eggs
1/2 cup (125 ml) skim milk
2 Tbs (30 ml) vegetable oil
1/2 tsp (2 ml) vanilla extract
1 cup (250 ml) frozen blueberries, thawed and juices reserved
Combine the flour, baking powder, and salt in a mixing bowl. In a
separate bowl, beat together the eggs, milk, oil, vanilla, and about
1/2 cup (125 ml) of the reserved blueberry juice. Add this mixture
along with the blueberries to the dry ingredients and mix until
thoroughly combined. Fill muffin tins about 2/3 full with the batter
and bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes
12 muffins.
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