Blueberry Muffins
2 eggs
2 cups flour
1 ½ teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
2 tablespoons frozen orange juice concentrate
2 cups blueberries, fresh or frozen
Preheat oven to 425o F. Grease a muffin pan.
In a large bowl beat the eggs. Add all other ingredients, except the blueberries and combine well. Stir in the blueberries. Spoon batter into prepared muffin pan, filling each cup about 3/4 full.
Bake 20 to 25 minutes.
Yield: 9 muffins.
NOTE: We have made this recipe, with good results, using all purpose, white whole wheat and brown rice flour.
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