Mmmm...Penzeys - Blueberry Cinnamon-Burst Muffins

After several months of drooling, I finally placed my first order with Penzeys spices. I had heard raves about their spices, and I decided that since I love cooking I might as well make my cooking the best that I could. And at a little under $40, the awesomeness of quality I saw in the first recipe I made were well worth it.

These muffins came out beautifully. I'm not much of a blueberry muffin person, but this one changes my mind. Even with some cook error - not whipping the butter & cream cheese enough - the muffins were extremely tender and tasty. And the spices worked beautifully with the texture. Heavenly.


* Exported from MasterCook *

Blueberry Cinnamon-Burst Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/4 cup unbleached flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter -- cut into pieces
1 cup sugar
5 tablespoons unsalted butter -- softened
2 large eggs
1 1/4 cups unbleached flour
1 1/4 cups whole wheat flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 1/2 cups blueberries -- fresh or frozen

Preheat oven to 400.

Lightly spoon 1/4 cup flour into a measuring cup; level with a knife. Combine 1/4 cup flour, 1/4 cup sugar, and cinnamon in a medium bowl, and cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal, Cover and chill 30 minutes.

Place 1 cup sugar and 5 tablespoons butter in a bowl; beat with a mixer at high speed 1 minute or until combined. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, baking powder,and salt, stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberries and cinnamon mixture (batter will be thick).

Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans~ place on a wire rack.

Source:
"CL 07/04"

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Per Serving (excluding unknown items): 182 Calories; 6g Fat (28.2% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0