Dark Chocolate Açai
Blueberry Muffins
Brookside
1½ cups wheat bran
1 cup 2% milk
1⁄₃ cup vegetable oil
1 large egg
2⁄₃ cup lightly packed
light brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cups Brookside
Dark Chocolate
Açai Blueberry
Preheat oven to 375°F. Grease 12-16 muffin
cups or line with paper baking cups.
In a bowl, mix together wheat bran and milk;
let stand for 10 minutes.
In another bowl, beat together oil, egg, sugar
and vanilla. Add to the milk/bran mixture.
Sift together flour, baking soda, baking powder
and salt. Add to the milk mixture and stir just
until blended. Fold in Dark Chocolate Açai
Blueberry. Spoon the batter into the prepared
muffin cups.
Bake for 18-20 minutes, or until a toothpick
inserted in the center of a muffin comes out
clean. Cool on a rack. Makes 12-16 muffins.
Peach Pecan Muffins
Sun West Fruit Company
2½ cups diced
Sun West peaches
1¼ cups granulated
sugar, divided
½ cup butter,
room temperature
2 large eggs
4 cups flour, divided
4 teaspoons baking powder
1 teaspoon salt
1½ cups milk
¼ cup packed light
brown sugar
¼ cup very finely
chopped pecans
¼ teaspoon
ground cinnamon
5 tablespoons cold butter
Preheat oven to 400°F. Grease or line 24 muffin cups.
Place peaches in a bowl. Mix in ½ cup granulated sugar.
In a separate bowl, cream ½ cup butter and
remaining granulated sugar (¾ cup) for 3 minutes,
until smooth.
Add eggs individually and beat for 2 minutes,
until fluffy.
In another bowl, combine 3½ cups flour, baking
powder and salt.
Fold the flour mixture and milk into the butter,
egg and sugar mixture. Fold in the peaches.
Pour the batter equally into the muffin cups.
In another bowl, combine ½ cup flour, brown
sugar, pecans and cinnamon. Mix thoroughly.
Add cold butter and mix by hand until crumbly.
Sprinkle the muffins with the crumbles.
Bake for 15 minutes, or until golden brown.
