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Blueberry Muffins à la Suisse
Nb persons: 0
Yield: 12 large muffins
Preparation time:
Total time:
Source:
Preparation 10 min. Cooking 25 min. Baking 25 min. Ingredients | |
2 cups | whole wheat |
all purpose flour, alternative | |
2/3 cup | brown sugar, packed |
1 tbsp | baking powder |
½ tsp | salt |
1 tbsp | grated orange rind |
1 ½ cups | shredded Swiss cheese |
1 ½ cups | fresh or frozen blueberries |
2 | eggs |
1 cup | milk |
¼ cup | melted butter |
1 tsp | vanilla |
Method
In large bowl, combine flour, brown sugar, baking powder, salt and orange rind. Mix well. Stir in cheese and blueberries. Beat together eggs, milk, butter and vanilla. Pour over dry ingredients and stir just until moistened. Spoon into large greased or paper-lined muffin tins, filling them 3/4 full. Bake in a 375° F (190° C) oven for 20 to 25 minutes or until golden brown and firm to the touch. Let stand 5 minutes before turning out onto rack. Serve warm or cold.
Makes 12 large muffins.
Tip
These muffins freeze well. To reheat, wrap one muffin in a paper towel and microwave at DEFROST until warm, about 2 minutes.
Suggestion for Complete Meal
Serve with an orange, a soft-cooked egg and milk.
Nutrition Fact
Eggs keep us from getting rusty!
Our body is subject to countless natural negative oxidation reactions day after day. Fortunately, nature has also provided for antioxidants to help offset the ill effects of this process. Vitamin E is one such antioxidant that is essential for the body’s protection. Consuming a sufficient amount of antioxidants every day is not difficult; in fact, a two-egg serving provides as much as 20% of the daily recommended intake of vitamin E.
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