Blueberrypecanmuffinsusingfoodprocessor Recipes

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with muffin liners.
• Sift together 1 1/2 cups flour, 3/4 cup white sugar, salt, and baking powder.
• In a separate bowl, beat together the vegetable oil, egg, buttermilk, and vanilla extract.
• Gradually pour the dry ingredients into the wet mixture and whisk until combined. Gently mix in the blueberries.
• Fill 12 regular-size muffin tins about 2/3 full and lightly place the streusel on top.
• For the streusel topping, mix 1/2 cup brown sugar, 1/3 cup flour, butter cubes, and cinnamon with a fork until combined. Sprinkle topping over muffins.
• Bake them in a 400F oven for 18 minutes.
• Cool the muffins in the muffin tin for 5 minutes. Transfer muffins onto a wire rack to cool completely.

BUS STOP BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
• Whisk together the whole wheat flour, baking powder and salt in a medium bowl until completely combined. Whisk together the milk, vegetable oil, applesauce, honey, yogurt, vanilla and egg in a large bowl until smooth.
• Add the dry ingredients to the wet ingredients in 2 additions, whisking until completely smooth between each addition. Fold in the blueberries and oats. Divide the batter evenly among the cups of the prepared muffin tin, with a heaping 1 tablespoon batter per muffin. Sprinkle the tops with the raw sugar.
• Bake until a tester inserted into the center comes out clean, 10 to 12 minutes. Transfer the pan to a wire rack to let the muffins cool for 5 minutes. Use an offset spatula to remove the muffins from the tin onto the wire rack to cool completely, about 30 minutes.

FRESH SALSA - ALA FOOD PROCESSOR

Steps:

• Cut the tomatoes, onion, and pepper into large chuncks and place in food processor.
• Juice the lemon and pour into the food processor bowl along with the tomatoes, onion, jalepeno pepper and tomato paste.
• Add seasonings.
• Pulse until you reach your desired consistency.

BLUEBERRY AND PECAN MUFFINS

Steps:

• Mix together by hand the flour, sugar, baking powder, and salt in large mixing bowl.
• Combine the milk, vanilla, egg together and then add all at once to dry ingredient until moistened.
• Do not over mix.
• Gently mix the 4 tablespoons sugar, drained.
• berries, lemon peel and pecans together.
• Fold the berry mixture lightly into the batter.
• Fill greased and dusted muffin pans half full.
• Bake for 20 minutes at 400 F or until done.
• While muffins are still warm, dip the tops in melted butter, then in the sugar.

BLUEBERRY PECAN MUFFINS USING FOOD PROCESSOR

Steps:

• Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius.
• Spray 12-cup muffin tin with non-stick spray.
• In work bowl fitted with metal blade, pulse pecans until coarsely chopped, about 5 seconds. Transfer to a small bowl. Set aside.
• In same work bowl fitted with metal blade, process sugar and shortening until smooth, about 30 seconds.
• With the motor running, add eggs, milk and vanilla through the feed tube.
• Remove lid and add cake flour, bkaing powder and salt. Cover and pulse just until incorporated, about 10 times.
• Transfer sugar-flour mixture to a large bowl. Fold in pecans and blueberries.
• Divide batter evenly into prepared muffin tin.
• Bake in preheated oven until a toothpick inserted in center comes out clean, 18 to 22 minutes.
• Let cool in tin on a wire rack for 15 minutes.
• Transfer to rack to cool completely.
• Once completely cooled, muffins can be frozen in resealable plastic bag for up to 30 days.

LEMON-BLUEBERRY PROTEIN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
• Mix flour, protein powder, sugar, baking soda, and salt together in a large bowl. Add wet ingredients to the flour mixture and stir to combine; mixture will be very thick. Stir in almond milk until mixture is smooth. Gently stir in fresh blueberries. Dollop batter evenly into the prepared muffin tin.
• Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.