A Shady Place on a Hot Summer's Day
I have posted it below ..the regular recipe and my sugar free converted one ...very easy and simple to make ..very little washing up to do and they turn out really great
A crunchy outside with a super dense inside holding the blueberries and chocolate chips perfectly
I packed them with chocolate chips or blueberries ...they are a delight to eat
They are great for freezing too
INGREDIENTS:
1/2 cup (8 tablespoons) butter
1 cup granulated sugar ( Powdered Sweetener such as Splenda or Equal)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract (Optional)
2 eggs
1/2 cup (4 ounces) milk
2 cups (8 1/2 ounces) white whole wheat flour or all-purpose (plain) flour
2 cups (12 ounces) semi-sweet chocolate chips (Sugar Free Chocolate Chips for Sugar free cakes) or Fresh or Frozen Blueberries ...I did both
INSTRUCTIONS:
- Preheat oven to 350°F/180ºc/ Gas Mark 4
- Lightly grease a 12 cup muffin pan or line with paper liners. (I like to spray non-stick spray on either pan or paper liners)
- In a large mixing bowl beat the butter, sugar, baking powder, salt, vanilla until fluffy.
- Beat in eggs, then stir in the milk. Mix in the flour just until combined, then the chocolate chips or blueberries (fresh or frozen)
- Divide the batter evenly among the muffin cups. I like to use an ice-cream scoop for even sized cakes
- Bake the muffins for 30 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it
- You can wait for them to cool then I open froze them and then packed them in to freezer zip lock bags
- To defrost I just pop in the microwave for 15 seconds at high for a delicious treat
I hope your Summer is going to be great to you
Have Fun
Happy Days
Janet