Blueberry Almond Muffins
2 large eggs
1/2 cup brown sugar
1/2 cup canola oil
1 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1 cup white flour
1 cup whole-wheat flour
Pinch of salt
1 tablespoon baking powder
1 cup fresh frozen blueberrie
1 cup chopped toasted almonds
1. Preheat oven to 400°F.
2. In a large mixing bowl, mix together the eggs,
sugar, oil, cream, and vanilla. Set aside.
3. In another mixing bowl, sift together the nutmeg,
flours, salt, and baking powder. Add the egg mixture
to the flour bowl and stir quickly—just enough to blend
ingredients—for about 15 to 25 seconds
4. Fold in the almonds and frozen berries and pour into
muffin tins prepared either with papers or nonstick spray.
Bake for 18 to 20 minutes, until golden.