Hia everypony, today I'm going to teach you how to make my favorite food, MUFFINS! I hope you like them as much as I do!
Okay everypony today we are making Blueberry Muffins! I know, yummy!
So you will need these things to make it,
8 tablespoons (1 rectangle) unsalted butter, which means, no salt on your butter! Warm and softened at the temature of your room!
1 sup plus 2 tablespoons SUGAR, YAY!
2 eggs, make sure you ask the chickens nicley!
1 teaspoon pure vanilla extwactor? What?
2 teaspoons baking powder
1/4 teaspoon salt, WAIT I THOUGHT WE DIDN'T WANT SALT WITH ARE BUTTER!
2 1/2 cups fresh or thawed frozen blueberries, *licks lips* Blueberries
2 cups flour, make sure it's not real flowers!
1/2 cup whole, 2 percent fat, or 1 percent fat milk, Woah!
1/4 teaspoon cinnamon, Cinnamon Swirl can help us out here!
Now that you know what you need, lets talk about how your going to make those yummy yummy muffins!
Directions
Preheat the oven to 375 degrees F. Make sure not to touch, you'll burn up your hoof! Grease a muffin tin or line the cups with paper liners, (make sure to keep them pretty). In a mixer fitted with a paddle attachment (or using a hoof mixer), cream the butter until smooth and flat! Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix . In a shallow bowl, mash 3 and half cup of the blueberries with the back of a fork. Add to the batter and mix slowly and carfully with a light hoof.
With the mixer running at low speed, add half of the flour, then half of the milk, and mix. Do it again with remaining flour and milk (ALWAYS REMEMBER: Not real flowers!)
Fold in the remaining 1 3/4 cups whole blueberries by hoof until well mixed. In another small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Sounds delishy! Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins like sprinkles and bake until brown and risen, 25 to 30 time. Let cool in the pan at least 30 minutes before turning out.
Mmm! sounds dealish, can I have some if you make some?
So that's all ponies, come back soon for more muffin making tricks but for now. ENJOY YOU MUFFINS!
Bye!
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon
Directions
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
