In a non-metal bowl mix together one of your newly split yeast mixtures plus 3 eggs, 1 cup oil, 1/2 cup milk, 1/2 tsp salt, 1 1/2 tsp vanilla, 2 tsp cinnamon, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 2 cups flour, 1 cup sugar, and 1 large box instant pudding (try vanilla first).
Gently fold in 1 lb frozen blueberries (you can substitute anything else here that you want, like nuts, dry fruit, chocolate chips, etc).
Preheat the oven to 325 degrees. Line 2 or 3 cupcake trays with paper liners (this recipe makes about 30 muffins). You could also grease those cupcake trays with butter and then sprinkle them with cinnamon sugar (1/4c sugar plus 1 tsp cinnamon) but I was mistrustful of this because I wasn’t sure I’d be able to get the muffins out. :) Fill the trays almost completely full and sprinkle the tops with cinnamon sugar. Pop them in the oven for 45 minutes or until the muffins are golden brown and a toothpick inserted in the middle comes out clean. Cool and enjoy!
Blueberry Friendship Muffins
- 1 freshly split cup (or so) of yeast mixture
- 3 eggs
- 1 c oil
- 1/2 c milk
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 c flour
- 1 c sugar
- 1 large box instant pudding (vanilla is a good choice)
- 1 lb frozen blueberries
- Preheat the oven to 325 degrees. Line 2 or 3 cupcake trays with paper liners (makes about 30 muffins).
- Combine all ingredients (except the blueberries) in a non-metal bowl and mix with a non-metal spoon. Gently fold in the blueberries.
- Fill each cupcake liner almost completely full. Mix 1/4c sugar with 1 tsp cinnamon to make cinnamon sugar. Sprinkle each muffin with a bit of cinnamon sugar.
- Bake in the oven for 45 minutes or until the muffins are golden brown and a toothpick inserted in the middle comes out clean.
- Cool and enjoy!