I decided that I wanted to enhance my basic blueberry muffins recipe, and turn it into dessert cupcakes, so I did. The Amaretto Disaronno, Tart Cherries, Dark Chocolate Chips, Greek Yogurt and EVOO worked perfectly. So, I’ll use this one from now on, smile.
Category: Dessert Approx. Prep and Cook Time: Under 1HOUR Approximate Cost: $7.44 or .62 cents per cupcake Difficulty Level: Easy Allergens, Other: (For Gluten Free please use GF Flour instead) Servings: 12 Wet Ingredients ($4.64) 3 eggs (.60) 1 tbsp. Amaretto Disaronno (.99) ½ c. Greek Yogurt (.30) ½ c. extra virgin olive oil ($1.25) 1 c. Blueberries ($1.50) Dry Ingredients ($2.80) 1 c. organic sugar (.50) 1 ½ c. self-raising flour (plus 1 tbsp. to toss the blueberries so they don’t sink) (.60) ½ c. Dark chocolate chips (.70) ½ c. Tart Dry Cherries ($1.00) Directions Start the oven at 350 degrees and have all the ingredients measured ahead. Coat the blueberries with 1 tbsp. of flour so they don’t sink to the bottom of the cups. Get 2 medium size bowls and mix all the dry ingredient and wet ingredient separately. Add the wet to the dry ingredients and mix to combine. Add the blueberries and fold to combine briefly. Place in the muffin liners about 2/3 full and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Then, enjoy anyway you want, with powder sugar on top or ice cream on the side.
0 Comments
Leave a Reply. |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |