No you didn’t read that wrong, my name is Tahnya Kristina but this weekend I baked blueberry muffins with a recipe by Bethenny Frankel and I want to share.
I am not an accomplished baker, so when I am in the mood to bake I need a recipe that is sweet and simple. I have been a huge fan of Bethenny Frankel ever since she was a Real Housewife of New York City and I have been following her along the Skinnygirl journey.
I love this recipe for Blueberry Muffins because it doesn’t require a lot of ingredients, it makes the perfect portion and it only takes 30 minutes. Do you remember last month’s cupcake disaster? I bought a cupcake kit from the supermarket and ended up making 24 cupcakes for a household of only two people. Needless to say I threw out approximately 18 cupcakes.
The beauty of baking recipes from scratch is the portion control. This recipe makes 8 cupcakes, so try it out and don’t forget to tweet me your pics. I made some substitutions to the ingredients because I didn’t want to go shopping for ingredients that I would never use again. You can save money by substituting ingredients that you already have at home.
You will need:
1 ¼ cups oat flour I used all purpose flour
¾ cup raw sugar I used brown sugar
1 ½ tsp baking powder (the small spoon)
¼ tsp salt
½ cup soy milk I used 1% milk
2 Tbsp fat free shortening, melted
¾ tsp vanilla extract
¾ cup fresh blueberries
How to bake Blueberry Muffins:
Preheat your oven to 350 degrees and line your muffin tin with pretty little muffin liners.
Combine flour, sugar, baking powder and salt in a large bowl. Combine the milk, melted shortening and vanilla extract in a small bowl.
Add the wet ingredients to the dry ingredients and mix in the blueberries. (I needed to add another ½ cup of milk).
Spread your muffin mixture evenly among the 8 muffin liners and put into the oven.
Bake for 20 minutes, rotating the pan after 10 minutes. (I baked my blueberry muffins for an extra 5 minutes – maybe because of the extra milk).
And voila! Blueberry Muffins a la Bethenny.