Ingredients:
1 3/4 cups flour
1 tbsp baking powder
1 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup walnut oil
3/4 cup fresh orange or tangerine juice
3 large eggs
2 cups fresh blueberries or unthawed frozen blueberries
Preparation:
1. Preheat oven to 375º. Grease a 12 cup muffin tin or use cupcake liners. I spray my liners with cooking spray, too, and it helps the papers to come off easily.
2. Combine the flour, baking powder, spices, and salt in a large bowl. I run a whisk through to combine it all.
3. In a measuring cup put the walnut oil and juice to equal 1 cup liquids.
4. Make a well in the flour mixture and break the eggs into the well and pour the liquids over the top. Mix all together for just about 1 minute until just combined. Using a spatula, fold in blueberries.
5. Spoon the bater into the muffin pan, filling cups to the rim. The recipe said it made 10 muffins but I was able to make 12. If you have some empty cups, fill halfway with water so the muffins bake evenly.
6. Bake for 20-25 minutes until a toothpick inserted in center of a muffin comes out clean. Do not overbake or the muffins will be dry.
7. Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.
Prep Time: 10 mins
Cook Time: 30 mins
