Bilberry Muffins

Bilberry Muffins
  • Type
    Others
  • Difficulty
    Easy
  • Flavor
    Sweet
  • Course
    Breakfast
  • Estimated Time
    50 Minutes
  • Yield
    24 servings

Ingredients

  • Cloves
    Cloves
  • Cinnamon
    Cinnamon
  • Bilberry
    Bilberry
  • 1/2 teaspoon of Cloves (ground)
  • 1 teaspoon of Cinnamon
  • 2 cups of Bilberry (frozen or fresh)
  • 1 2/3 cups of Flour (unbleached, all-purpose)
  • 1/2 cup of Canola Oil
  • 1 cup of Brown Sugar
  • 1/2 cup of Chicken Eggs (substitute)
  • 2 cups of Fat-free Milk
  • 1 teaspoon of Salt
  • 1 tablespoon of Baking powder
  • 1 cup of whole wheat flour

Directions

With an unlikely - yet delicious - combination of juicy bilberries and smooth cinnamon flavor, these muffins are perfect for a quick and tasty brunch. These cakes use less sugar and fat than many types of muffins.

  1. Preheat the oven to 425° F (220° C).(1 minute)
  2. Combine both flours, sugar, baking powder, salt, cinnamon, and cloves in a large mixing bowl and stir.(3 minutes)
  3. In a separate bowl, mix the milk, egg substitute, and oil until combined, then add to the dry ingredients and stir until moistened; add bilberries.(3 minutes)
  4. Grease a muffin-baking sheet and divide the mixture into the molds. Bake in the oven for 15 - 20 minutes or until golden brown.(25 minutes)
  5. Remove the baking sheet and place muffins on a cooling rack to cool.(18 minutes)

This recipe makes approximately 24 muffins, and they will keep for a few days in an airtight container. For tastiest results, enjoy within one day of baking.