Blueberry Almond Farina Muffins

Maito's Note:

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!

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12-16

Yield: 12.0 muffins

Topping

• ¼ cup sugar
• 1 teaspoon ground cinnamon
• ¼ cup chopped almonds (or walnuts or pecans)

Cake

• 1 cup farina (cream of wheat, any type)
• ¾ cup all-purpose flour
• ½ cup brown sugar , packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup 1% low-fat buttermilk
• 1 large egg
• 1 ½ teaspoons almond extract
• ½ cup Smart Balance butter spread or ½ cup other regular tub margarine , melted
• 1 cup blueberries (a 6 oz. package, (or more)

Directions:

1. Preheat oven to 400 degrees F.
2. Combine ingredients for topping and set aside.
3. Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
4. Take out 1 TBSP of the dry mixture and coat the blueberries.
5. Combine wet ingredients.
6. 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.
7. Fill cups of muffin pan 3/4 full, and sprinkle with topping.
8. Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.

Reviews

[Marz]

Maito, these muffins are very good! The farina makes the texture of this muffin special...and I love the fact that cream of wheat is loaded with vitamins! I omitted the nuts on the top...though I'm certain it would greater enhance the crunchyness of the topping! The almond extract adds to the special over all flavor! Thanks for sharing!!

[FLKeysJen]

Best blueberry muffins I've had! Instead of being mushy and soft like regular muffins, they have a terrific texture like a cornbread. I used finely diced walnuts for the topping and the type of cream of wheat that says it takes 2 1/2 minutes to cook. For me it made 12 muffins so my pan must be over-sized, and they were perfectly done after 12 minutes. The topping makes your house smell like cinnamon rolls so these would be great to make before an open house. What a great recipe...thank you.