Kittencal's High-Rise Mini Blueberry Loaves (Or Muffins)
Recipe: #88
September 04, 2011
Categories: Breads, Blueberry, Brunch, Fathers Day, Mothers Day Oven Bake, Vegetarian, Quick Breads, Muffins, Kosher Dairy, more
"These bake out so moist with a nice point on top and oozing with blueberries, cranberries may be replaced for the blueberries, you may also add in 1/2 cup chopped nuts and 2 tablespoons grated lemon or orange zest is desired. This will yield four mini loaves or 16 regular size muffins. Yield is only estimated it will depend on the size you slice the loaves."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (42 g)
- Calories 112.2
- Total Fat - 4.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 27.7 mg
- Sodium - 131.9 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 0.6 g
- Sugars - 7.8 g
- Protein - 1.8 g
- Calcium - 22.4 mg
- Iron - 0.3 mg
- Vitamin C - 1.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (oven rack set to second-lowest position).
Step 2
Grease four mini loaf pans.
Step 3
In a large bowl using an electric mixer at medium speed cream the butter with sugar until fluffy (about 5 minutes).
Step 4
Add in eggs and vanilla; continue beating for about 4 minutes or until no sugar granules remain.
Step 5
In a small bowl mix/whisk the applesauce with milk or cream until combined; add to the wet mixture and beat until combined.
Step 6
In a bowl combine the flour with cinnamon, baking powder, baking soda and salt; add to the creamed mixture mixing until just blended, don’t over mix.
Step 7
Gently mix in the blueberries.
Step 8
Divide the batter evenly between the four mini loaf pans.
Step 9
Bake for 30-35 minutes or until the loaves test done.
Step 10
Cool then slice into 6 slices or as desired.
Tips
No special items needed.
1 Reviews
You'll Also Love
