Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3 Tbsp. honey
1 egg, beaten
1 1/2 c. blueberries (frozen)
1 tsp. baking powder
1 Tbsp. poppy seed
1 c. buttermilk
2 Tbsp. vegetable oil
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Combine the dry ingredients in a large bowl and stir well. Make a well in the center of the mixture and set aside. Combine the rest of the ingredients, stirring well. Add to flour mixture and stir until dry ingredients are moistened. Spoon batter evenly into muffin pans that are greased. Bake at 400° for 18 minutes. Yields 1 dozen.
RecipeNLG
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Record your recipes and experiments — organized cooking journal
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Record your recipes and experiments — organized cooking journal