From Vegetarian Times, May 1995
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper muffin cups or spray with cooking spray; set aside.
In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine egg, oil, milk, and apple juice concentrate. Make a well in dry ingredients; pour in liquid ingredients all at once. Blend until well combined, leaving no dry spots; do not overmix. Lightly fold in blueberries. Fill muffin cups 3/4 full with batter.
Bake until golden brown and firm to the touch, about 20 minutes. Let cool in pan 5 minutes before serving. Makes 10 to 12 muffins.
Per serving: 147 calories; 3 grams protein; 3 grams fat; 25 grams carbohydrate; 21 mg cholesterol; 193 mg sodium; 2 grams fiber.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 96 | ||
Calories from Fat: 9 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 122.4mg | 4 % | |
Potassium 52.8mg | 1 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 18.2g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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