Recipe by Maito
The farina makes these muffins special. Feel free to use vanilla extract if you are not fond of almond extract. I have never tried it, but I imagine these would work well with cranberries too. Times are approximate. Thanks to Jen for putting this recipe in her best of 2008 cookbook!
Top Review by Annacia
First, these muffins are terrific. Second, they are easy enough for a non-cooking DH to make (with some wifely backup). Used Splenda white and brown for the sugars and frozen berries. They baked up beautifully and I'd even say company worthy. Great texture and taste.
- 1⁄4 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄4 cup chopped almonds (or walnuts or pecans)
- 1 cup farina (cream of wheat, any type)
- 3⁄4 cup all-purpose flour
- 1⁄2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup 1% low-fat buttermilk
- 1 large egg
- 1 1⁄2 teaspoons almond extract
- 1⁄2 cup Smart Balance butter spread or 1⁄2 cup other regular tub margarine, melted
- 1 cup blueberries (a 6 oz. package, (or more)
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Combine ingredients for topping and set aside.
- Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
- Take out 1 TBSP of the dry mixture and coat the blueberries.
- Combine wet ingredients.
- Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
- Fill cups of muffin pan 3/4 full, and sprinkle with topping.
- Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.