Читать книгу The Cookbook for Kids - Lisa Atwood - Страница 33

did you know?

Blueberries are considered a “superfood” because they areincrediblyhigh in antioxidants, which help us fight diseases and stay healthy.Blueberries are considered a “super food” because they areincredibly high in antioxidants, which help us fight diseases and stay healthy.

breakfast

32

first mix the wet ingredientsfirst mix the wet ingredients

Preheat the oven to 400°F (200°C). Grease a 24-cup mini Preheat the oven to 400°F (200°C). Grease a 24-cup

muffin pan. In a large glass pitcher, whisk together the eggs, brown sugar, oil, cream, milk, and vanilla. mini muffin pan. In a large glass measuring pitcher, whisk together the eggs, brown sugar, oil, cream, milk, and vanilla.

then add the dry ingredients then add the dry ingredients

In a large bowl, sift together the flour, baking powder, nutmeg, and salt. Make a well in the center and slowly pourin the egg mixture. Gradually mix into the dry ingredients until just combined. Add the melted butter and stir until almost smooth but still slightly lumpy. Do not overmix. The batter will be fairly thick. Gently fold the blueberries into the batter so that they are evenly distributed. In a large bowl, sift together the flour, baking powder, nutmeg, and salt. Make a well in the center and slowly pour in the egg mixture. Gradually stir into the dry ingredients until just combined. Add the melted butter and stir until almost smooth but still slightly lumpy. Do not overmix. The batter will be fairly thick. Gently fold the blueberries into the batter so that they are evenly distributed.

finally bake the muffinsfinally bake the muffins

Spoon the batter into the muffin cups, filling each three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 12–14 minutes. Let stand in the pan for 5 minutes, then use a spatula to remove each mini muffin. Serve warm.Spoon the batter into the muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 12–14 minutes. Let stand in the pan for 5 minutes, then use a spatula to remove each mini muffin. Serve warm.

Makes 24 mini muffinsMakes 24 mini muffins

what you need

Large eggs 2Large eggs 2

Golden brown sugar 12 cupGolden brown sugar 12 cup

⁄

(31⁄2 oz/105 g) firmly packedCanola oil 1⁄3 cup (3 fl oz/80 ml)Heavy cream 1⁄2 cup (4 fl oz/125 ml) (31⁄2 oz/105 g) firmly packedCanola oil 1⁄3 cup (3 fl oz/80 ml) Heavy cream 1⁄2 cup (4 fl oz/125 ml)

Milk 1⁄2 cup (4 fl oz/125 ml) Vanilla extract 11⁄2 teaspoonsAll-purpose flour 21⁄4 cups (1112 oz/360 g) Milk 1⁄2 cup (4 fl oz/125 ml) Vanilla extract 11⁄2 teaspoonsAll-purpose flour 21⁄4 cups (1112 oz/360 g)

⁄

Baking powder 2 teaspoonsGround nutmeg 1⁄4 teaspoon Salt 1⁄8 teaspoonButter 3 tablespoons, melted Blueberries 11⁄2 cups (6 oz/185 g) Baking powder 2 teaspoonsGround nutmeg 1⁄4 teaspoon Salt 1⁄8 teaspoonButter 3 tablespoons, melted Blueberries 11⁄2 cups (6 oz/185 g)

mini blueberry muffinsmini blueberry muffins

breakfast

32

what you need

⁄

⁄

did you know?