Ingredients
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1/4 cup sugar
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1 teaspoon ground cinnamon
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1/4 cup chopped almonds (or walnuts or pecans)
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1 cup farina (cream of wheat, any type)
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3/4 cup all-purpose flour
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1/2 cup brown sugar, packed
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 cup 1% low-fat buttermilk
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1 large egg
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1 1/2 teaspoons almond extract
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1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees F.
- Combine ingredients for topping and set aside.
- Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
- Take out 1 TBSP of the dry mixture and coat the blueberries.
- Combine wet ingredients.
- Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
- Fill cups of muffin pan 3/4 full, and sprinkle with topping.
- Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.