So you always get delicious sweet muffins, stick to the special Muffin Method, as Alton calls it Brown, according to which the ingredients must be mixed only one 0 секунд. 
Time:50 minutes Difficulty: easy Quantity: 12 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr confectionery flour (low flour gluten), can be replaced by 2 tbsp. l regular flour the same amount of starch
- 1 tsp baking soda
- 2 tsp baking powder
- A large pinch of salt
- 1 tbsp. Sahara
- 1/2 tbsp. vegetable oil
- 1 egg
- 1 tbsp. yogurt
- 1.5 tbsp. fresh blueberries
- Culinary spray for molds
Recipes with similar ingredients: confectionery flour, eggs, yogurt, blueberries
Recipe preparation:
- Preheat the oven to 190 ° C.
- In a large bowl, mix the confectionery flour, soda, baking powder and salt.
- In another large bowl, combine sugar, oil, egg and yogurt. Add dry ingredients, leaving 1 tbsp. l dry mix which add to blueberries. Shuffle counting to 10. Add 1 Art. blueberries and mix 3 more times. 1/2 tbsp. blueberries leave it.
- Using an ice cream spoon, spread the dough into greased molds for muffins. The remaining 1/2 tbsp. put berries on muffins and press lightly. Put in the oven and increase the temperature to 205C. Bake for 20-25 minutes, turning the pan with muffins in mid baking. Remove from the oven and remove from the molds, turning over onto a kitchen towel. Allow to cool completely. Serve immediately or store muffins in an airtight container for 2-3 days.
