Blueberry Almond Farina Muffins - cooking recipe

Ingredients

Topping
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup chopped almonds (or walnuts or pecans)
Cake
1 cup farina (cream of wheat, any type)
3/4 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup 1% low-fat buttermilk
1 large egg
1 1/2 teaspoons almond extract
1/2 cup Smart Balance butter spread or 1/2 cup other regular tub margarine, melted
1 cup blueberries (a 6 oz. package, (or more)

Preparation

Preheat oven to 400 degrees F.
Combine ingredients for topping and set aside.
Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
Take out 1 TBSP of the dry mixture and coat the blueberries.
Combine wet ingredients.
Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
Fill cups of muffin pan 3/4 full, and sprinkle with topping.
Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.