Newfoundland Blueberry Muffins
Makes 18 muffins
2- 1 / 2 cups all-purpose flour
1-1 / 4 cups whole wheat flour
1 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 cup water
1 / 2 cup milk
3 / 4 cup butter or margarine
1 large egg
1 tablespoon vanilla extract
1-1 / 2 cups fresh or frozen blueberries
In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter.
Dredge blueberries in remaining 1 / 4 cup whole wheat flour; gently fold into muffin batter. Fill 18 greased (2-inch) muffin cups 3 / 4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 20 to 25 minutes or until done. Remove from cups; cool on wire rack.
Serving size: 1 muffin
Serving weight: 2.9 ounces (83 grams)
Calories 220; Total fat 8 g; Saturated fat 5 g; Cholesterol 35 mg; Sodium 220 mg; Carbohydrates 33 g; Dietary fiber 2 g; Sugars 12 g; Protein 4 g