Treat yourself to these giant lactose free muffins loaded with blueberries.
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
3/4 cup LACTAID® Reduced Fat Milk
1/2 cup melted butter or cooking oil*
1 tablespoon finely shredded orange peel
1 cup fresh blueberries or frozen blueberries, thawed
Coarse sugar (optional)
- Preheat oven to 350 degrees F. Lightly grease six 3 1/2-inch muffin cups or line with large paper bake cups. Set aside.
- In a medium bowl stir together flour, 3/4 cup sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
- In a small bowl combine eggs, LACTAID® Reduced Fat Milk, butter or oil, and orange peel (if using). Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
- Spoon batter into prepared muffin cups, filling each about 2/3 full. If desired, sprinkle with coarse sugar. Bake in a 350 degree F oven about 30 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups; serve warm.
If you prefer standard-size muffins, spoon the batter into twelve 2 1/2-inch muffin cups and bake in a 375 degree F oven about 20 minutes or until golden.
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