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    1. The document provides a recipe for blueberry muffins with instructions on preparing the oven, making the batter by mixing dry and wet ingredients, and baking the muffins for 15-20 minutes until a toothpick inserted comes out with crumbs. 2. The recipe yields either 8 large muffins or 10 standard muffins and includes a list of 9 group members who will be making the muffins. 3. Instructions specify heating the oven to 400 degrees Fahrenheit, lining muffin cups with paper liners, whisking dry ingredients in a large bowl before mixing in wet ingredients with a fork, dividing batter between lined cups, and sprinkling a little sugar on top before baking.

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    1. The document provides a recipe for blueberry muffins with instructions on preparing the oven, making the batter by mixing dry and wet ingredients, and baking the muffins for 15-20 minutes until a toothpick inserted comes out with crumbs. 2. The recipe yields either 8 large muffins or 10 standard muffins and includes a list of 9 group members who will be making the muffins. 3. Instructions specify heating the oven to 400 degrees Fahrenheit, lining muffin cups with paper liners, whisking dry ingredients in a large bowl before mixing in wet ingredients with a fork, dividing batter between lined cups, and sprinkling a little sugar on top before baking.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    2 views1 page

    Blueberry Muffins

    Uploaded by

    Master bait
    1. The document provides a recipe for blueberry muffins with instructions on preparing the oven, making the batter by mixing dry and wet ingredients, and baking the muffins for 15-20 minutes until a toothpick inserted comes out with crumbs. 2. The recipe yields either 8 large muffins or 10 standard muffins and includes a list of 9 group members who will be making the muffins. 3. Instructions specify heating the oven to 400 degrees Fahrenheit, lining muffin cups with paper liners, whisking dry ingredients in a large bowl before mixing in wet ingredients with a fork, dividing batter between lined cups, and sprinkling a little sugar on top before baking.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    BLUEBERRY MUFFINS

    Members :
    Camerino, Aaron
    Canlas, Marionne
    Dela Cruz, Angel Carisse
    Faustino, Rielle
    Hernandez, Roleene
    Lopez, Micco
    Padilla, Redgine
    Perez, Joanna

    Procedure :
    PREPARE OVEN AND MUFFIN CUPS
    Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with
    paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2
    tablespoons of water to help the muffins bake evenly.

    MAKE BATTER
    Whisk the flour, sugar, baking powder, and salt in a large bowl.

    Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with
    milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

    Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The
    muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

    BAKE MUFFINS
    Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops
    of the paper liners). Sprinkle a little sugar on top of each muffin.

    Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle
    of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

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