Dinner
Plumcot Farro Salad
50 min
Ingredients:
For muffin
3 cups of all-purpose flour4 tsp. of baking powder
2 tsp. of cinnamon
1 tsp. of salt
1 cup of granulated sugar
1 cup of almond milk
1/2 cup of canola oil
2 eggs
2 tsp. vanilla extract
1 1/2 cups jumbo blueberries & more for topping
For oat crumble topping
1/2 cup of all-purpose flour1/3 cup of brown sugar
1/4 cup of oats
1 tsp. of cinnamon
1/2 tsp. of salt
1/2 stick of butter, melted
Steps:
Step 1
Preheat oven to 425°F and grease a 6 jumbo muffin tin or 12 small cupcake tin.
Step 2
For topping: mix together flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Add melted butter and blend with a fork. Mixture should be sandy and not creamy. Set aside.
Step 3
In a large bowl whisk together flour, baking powder, cinnamon, and salt until well blended.
Step 4
In a separate bowl whisk together sugar, oil, eggs, vanilla extract, and almond milk. Add wet mixture into dry mixture in three separate increments. Be careful not to over mix.
Step 5
Fold blueberries into the batter. Pour batter evenly into cupcake tins and top with crumble mixture. Add a few blueberries to the top of each muffin.
Step 6
Bake for 5 minutes at 425°F degrees and then reduce temp to 350°F degrees. Bake for an additional 20 to 25 minutes or until the tops are golden brown and a toothpick comes out cleanly.
