Изработени от просо, едро зърно, което не съдържа глутен и е богато на витамини от вида B, тези кифлички от червени боровинки са здравословно, но вкусно лечение, идеално за закуска по всяко време на деня.
These blueberry muffins made from sorghum, a coarse grain that is gluten-free and rich in B vitamins, are a healthy but delicious treat, perfect for a snack at any time of day. The recipe comes from Martha Stewarts show in February 2010 and makes about a dozen muffins. To make them, mix together flour, baking powder, salt, and sorghum in a bowl. In another bowl, lightly mash fresh or frozen blueberries with flour and mix with the flour mixture. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, then add eggs one at a time, beating until combined. Mix in vanilla. With the mixer on low speed, add the reserved flour mixture, beating until combined. Add milk and beat until just combined. Fold in the blueberries with a rubber spatula. Divide the batter evenly among prepared muffin cups and bake at 350 degrees Fahrenheit for about 30 minutes, until golden brown and a cake tester inserted into the center of a muffin comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
27.04.2023 @ 07:13
These blueberry muffins made from sorghum, a coarse grain that is gluten-free and rich in B vitamins, are a healthy but delicious treat, perfect for a snack at any time of day. The recipe comes from Martha Stewarts show in February 2010 and makes about a dozen muffins. To make them, mix together flour, baking powder, salt, and sorghum in a bowl. In another bowl, lightly mash fresh or frozen blueberries with flour and mix with the flour mixture. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, then add eggs one at a time, beating until combined. Mix in vanilla. With the mixer on low speed, add the reserved flour mixture, beating until combined. Add milk and beat until just combined. Fold in the blueberries with a rubber spatula. Divide the batter evenly among prepared muffin cups and bake at 350 degrees Fahrenheit for about 30 minutes, until golden brown and a cake tester inserted into the center of a muffin comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.