Microwave Blueberry Muffins

fluffernutter's Note:

Hard to believe, but you can microwave these muffins in just 2 minutes. I know, I know, I didn't believe it either, and I've been baking semi-professionally for 15 years. Great solutions for midsummer baking, and children can bake their own! The batter recipe is from the Enchanted Broccoli Forest by Mollie Katzen. I usually substitute whole wheat flour and a little flax seed meal for a portion of the white flour. The yield was supposedly 12, but I've never gotten more than 8 or 10 muffins from it.

• Total Time: 12 mins
• Prep Time: 10 mins
• Cook Time: 2 mins

Ingredients:

Servings: 8

• 1 ½ cups unbleached white flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1⁄3; cup honey
• 4 tablespoons butter
• 1⁄3; cup milk or 1⁄3; cup buttermilk
• 1 large egg
• 2 tablespoons lemon juice
• 1 cup fresh blueberries or 1 cup frozen blueberries

Directions:

1. Combine the flour, baking soda, baking powder and salt in a bowl. Melt the honey and butter together. Stir in the milk, egg and lemon juice. Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain.
2. Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave. (Start checking at about 2 minutes.) When they look set, they're done. Let stand 3 to 5 minutes to firm up. Turn out of tins/cups.