Blueberry Muffins

2 eggs

1 ¼ Cup sugar

1 TBSP vanilla sugar

2 ½ tsp baking powder

½ cup orange juice

½ cup canola oil

2 cups flour

½ cup boiling water

Pinch of salt

 

Preheat oven to 350.  Line 12 compartments of muffin pans.

Mix sugar, oil.

Add eggs, vanilla sugar, baking powder, pinch of salt/ ½ cup orange juice.

Add boiling water and flour alternately.

Whisk just until batter is smooth.

Fill cupcake holders until 2/3 full.

Add 5 – 6 blueberries to each muffin. (For blueberries, add 1 TBSP extra flour) Gently push down in muffin holder

For frozen blueberries, put in cup and coat with a bit of flour.

Bake 25 – 30 minutes until golden.

Variations:  1 cup frozen Cranberries – ¼ cup sugar

            Chocolate chip – Fold 1 ½ cups chocolate chips into batter

            Cherry pecan – Fold in ¾ chopped toasted pecans, ¾ cup dried cherries into batter

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To view more of Chanie's delicious kosher recipes, visit www.chabadfresno.com/chaniecuisine 
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