Summary
| Yield | |
|---|---|
| Source | autumn |
| Prep Time | 15 minutes |
| Recipes | Breakfast Ideas |
Description
Ingredients
- 1c whole wheat flour
- 1c unbleached all-purp flour
- 1tsp baking powder
- 1tsp ground cinnamon
- 1tsp grated nutmeg
- 1tsp salt
- 1c milk
- 3 tbs brown sugar
- 2 tbs canola oil
- 1 egg
- 1tsp vanilla extract (double strength from penzeys is best!)
- 1tsp lemon zest
- 1c fresh blueberries
- confectioners sugar
- 1c whole wheat flour
- 1c unbleached all-purp flour
- 1tsp baking powder
- 1tsp ground cinnamon
- 1tsp grated nutmeg
- 1tsp salt
- 1c milk
- 3 tbs brown sugar
- 2 tbs canola oil
- 1 egg
- 1tsp vanilla extract (double strength from penzeys is best!)
- 1tsp lemon zest
- 1c fresh blueberries
- confectioners sugar
Instructions
mix together dry ingredients (flours, baking powder, cinnamon, nutmeg, and salt). set aside. in a large bowl, mix together milk, brown sugar, oil, egg, vanilla, and lemon zest. add dry ingredients until just a few lumps remain. let stand for 5 minutes, then gently fold in the blueberries. cook over medium heat for best results. sprinkle with a little confectioners sugar before serving.
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