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