Ingredients
1 34 cups all-purpose flour
12 teaspoon salt
2 large eggs
14 cup applesauce
1 cup fresh blueberries or 1 cup frozen blueberries
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Peel, core, and spiral-slice apples in seconds — pie prep
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Individual cups for perfectly shaped poached eggs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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preheat oven to 350 degrees. grease or line 15 medium-sized muffin tins or 24 small tins. combine all ingredients from flour through salt in a large bowl. in separate bowl, mix pumpkin, eggs, and applesauce. combine with the flour mixture until well-moistened, then gently fold in blueberries. fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.