Bread & Cookies > Jewish Recipes > Blueberry-Orange Muffins >
Blueberry-Orange Muffins
Considered parve (neither dairy nor meat) as orange juice is used in place of milk.
2 C all-purpose flour
1 TBS baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
3/4 C plus 2 TBS orange juice
1 tsp. orange rind, finely grated
1/3 C vegetable oil
1/3 C sugar
1-1/2 C blueberries, rinsed & patted dry
12 cupcake papers (optional)
Non-stick cooking spray
Preheat oven to 400-degrees F. Line twelve muffin cups with cupcake paper, or lightly grease a muffin baking tray with non-stick cooking spray. In a large bowl, sift together flour, baking powder, baking soda and salt. In another bowl, combine egg, orange juice, grated orange rind, vegetable oil and sugar. Whisk to blend. Add orange juice mixture to flour mixture; stir gently until just blended. Do not over-mix. Stir in blueberries gently. Divide batter equally into muffin cups, filling each approximately 2/3 full. Bake for about twenty minutes, or until muffins are golden brown in color. Cool five minutes before removing. Serve warm.
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Food Fare Culinary Collection: Jewish Cuisine
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