Blueberry Muffins

Home » Blueberry Muffins

Ingredients

  • 150 gr. vegetable oil
  • 338 gr. brown sugar
  • 20 gr. PreGel SETAGEL Vellutina (Sorbitol Paste)
  • 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
  • 2 gr. lemon zest
  • 225 gr. whole eggs
  • 720 gr. all-purpose flour
  • 32 gr. baking powder
  • 6 gr. salt
  • 450 gr. milk
  • 341 gr. blueberries

Method

  1. Combine the vegetable oil, brown sugar, PreGel SETAGELVellutina® (Sorbitol Paste), PreGel Vanilla Velvet Traditional Paste (American Vanilla) and the lemon zest in the bowl of an electric mixer and combine using the paddle.
  2. Slowly add the eggs to the above mixture.
  3. Combine the all-purpose flour, baking powder, and the salt. Sift well.
  4. Add the dry ingredients to the creamed mixture, alternating with the milk, until a smooth batter is formed. Do not over mix. Small lumps in the batter are desired.
  5. Gently fold the fresh blueberries into the batter.
  6. Scoop into prepared muffin tins and bake at 160 °C for 18 – 20′, or until golden brown.
  7. Remove from the oven and allow the muffins to cool slightly before removing from the tins
Source: http://www.pregelrecipes.com/