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!
- 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)
- 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.