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.
- 59.14 ml sugar
- 4.92 ml ground cinnamon
- 59.14 ml chopped almonds (or walnuts or pecans)
- 236.59 ml farina (cream of wheat, any type)
- 177.44 ml all-purpose flour
- 118.29 ml brown sugar, packed
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml 1% low-fat buttermilk
- 1 large egg
- 7.39 ml almond extract
- 118.29 ml Smart Balance butter spread or 118.29 ml other regular tub margarine, melted
- 236.59 ml 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.