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Blueberry Crumble Muffins

       By: Chef Jadee  

Recipe Detail :

Blueberry Crumble Muffins - Blueberry Crumble Muffins are a kind of baking dessert like cupcake, but muffin always eating hot. You can store 2 - 3 days after making if you stored at normal room temperature and for 1 week if you kept in the refrigerator. Just bake/ warm Blueberry Crumble Muffins before eating.

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Blueberry Crumble Muffins - Blueberry Crumble Muffins are a kind of baking dessert like cupcake, but muffin always eating hot. You can store 2 - 3 days after making if you stored at normal room temperature and for 1 week if you kept in the refrigerator. Just bake/ warm Blueberry Crumble Muffins before eating.

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Crumb Topping

1. Cake flour 60 grams
2. Sugar 30 grams
3. Almonds finely chopped 15 grams
4. Salted butter 30 grams

Muffins

1. Salted butter melted 100 grams
2. Sugar, 45 grams
3. Brown sugar 45 grams
4. 1 Egg No. 0
5. Cake flour sifted 180 grams
6. Baking powder sifted 1 1/2 Tsp.
7. 100 grams of fresh milk
8. Blue Berry can or 150 grams of fresh blueberries
9. 1/2 Tbsp. Lime skin
10. 1/2 Tsp. Vanilla
11. 8 Cupcake cups

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Crumb Topping

1. Chop almonds
2. Mix dry ingredients together in a mixing bowl. Start with flour, sugar and chopped almonds. Mix the mixture together with your fingers.
3. Add salted butter and gradually mix the ingredients with your fingertip into small Crumb pieces. Do not use palm of your hand touch on crumb topping because the butter will melt. 
4. Stay in the refrigerator for 5-10 minutes.

Muffins

1. Warm oven at 180 degrees.
2. Put the butter into a mixing bowl room temperature. Use a whisk beat the butter until the butter is melt to a cream.
3. Add sugar and brown sugar. Mix together with a whisk.
4. Add eggs and vanilla. Mix them with the muzzle.
5. Sift flour and baking powder together.
6. Gradually put into the first ingredient. Using spatula to gradually gather and fold the dough with the butter mixture. 
7. Add the milk alternately with flour.
8. Add blueberry do not stirring hard stirring a bit and make blue berry all around dessert.
9. Add lime skin and mix with spatula.
10. Ladle in the cupcake cups.
11. Sprinkle with crumb topping.
12. Bake 25-30 minutes or until pastry is golden brown at 180 degrees. You can taste with a toothpick.
13. Remove from the oven and stay cool on a wire rack.

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Blueberry Crumble Muffins




Blueberry Crumble Muffins - Blueberry Crumble Muffins are a kind of baking dessert like cupcake, but muffin always eating hot. You can store 2-3 days after making if you stored at normal room temperature and for 1 week if you kept in the refrigerator. Just bake/ warm Blueberry Crumble Muffins before eating.

Ingredient of Blueberry Crumble Muffins


Crumb Topping

1. Cake flour 60 grams
2. Sugar 30 grams
3. Almonds finely chopped 15 grams
4. Salted butter 30 grams

Muffins

1. Salted butter melted 100 grams
2. Sugar, 45 grams
3. Brown sugar 45 grams
4. 1 Egg No. 0
5. Cake flour sifted 180 grams
6. Baking powder sifted 1 1/2 Tsp.
7. 100 grams of fresh milk
8. Blue Berry can or 150 grams of fresh blueberries
9. 1/2 Tbsp. Lime skin
10. 1/2 Tsp. Vanilla
11. 8 Cupcake cups

How to Cook Blueberry Crumble Muffins


Crumb Topping

1. Chop almonds
2. Mix dry ingredients together in a mixing bowl. Start with flour, sugar and chopped almonds. Mix the mixture together with your fingers.
3. Add salted butter and gradually mix the ingredients with your fingertip into small Crumb pieces. Do not use palm of your hand touch on crumb topping because the butter will melt.
4. Stay in the refrigerator for 5-10 minutes.

Muffins

1. Warm oven at 180 degrees.
2. Put the butter into a mixing bowl (room temperature). Use a whisk beat the butter until the butter is melt to a cream.
3. Add sugar and brown sugar. Mix together with a whisk.
4. Add eggs and vanilla. Mix them with the muzzle.
5. Sift flour and baking powder together.
6. Gradually put into the first ingredient. Using spatula to gradually gather and fold the dough with the butter mixture.
7. Add the milk alternately with flour.
8. Add blueberry (do not stirring hard) stirring a bit and make blue berry all around dessert.
9. Add lime skin and mix with spatula.
10. Ladle in the cupcake cups.
11. Sprinkle with crumb topping.
12. Bake 25-30 minutes or until pastry is golden brown at 180 degrees. You can taste with a toothpick.
13. Remove from the oven and stay cool on a wire rack.
 
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