Try this Blueberry Corn Muffins with Vanilla Butter recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400
Muffins: combine cornmeal, flour, baking powder, salt, and sugar in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine. Add the melted shortening. stirring constantly. Stir in the dried blueberries.
Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed. Bake until golden brown, about 10 minutes or so.
For the vanilla butter: combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 144 | ||
Calories from Fat: 91 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 31.7mg | 10 % | |
Sodium 84.6mg | 3 % | |
Potassium 79.7mg | 2 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 10.2g | ||
Protein 2.2g | 3 % | |
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: 144
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