Blueberry Almond Farina Muffins

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The farina makes these muffins special. Feel free to use vanilla extract if you are not fond of almond extract. I have never tried it, but i imagine these would work well with cranberries too. Times are approximate. Thanks to jen for putting this recipe in her best of 2008 cookbook!!

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Steps

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Preheat oven to 400 degrees f.

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Combine ingredients for topping and set aside.

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Whisk farina , flour , brown sugar , baking powder , baking soda , and salt in a medium bowl.

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Take out 1 tbsp of the dry mixture and coat the blueberries.

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Combine wet ingredients.

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Add wet ingredients to dry.

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Mix 10 strokes , add blueberries , and mix 3 more strokes.

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You will have a more tender product if you resist the urge to keep stirring.

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Fill cups of muffin pan 3 / 4 full , and sprinkle with topping.

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Bake 12-13 minutes , or until muffins are golden brown and tester comes out clean.

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Ingredients

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sugar, ground cinnamon, almonds, farina, all-purpose flour, brown sugar, baking powder, baking soda, salt, low-fat buttermilk, egg, almond extract, smart balance butter spread, blueberries