The cornmeal gives a great taste and texture to these muffins.
In a mixing bowl, cream butter and sugars. Add egg; mix well.
Combine the flour, cornmeal, baking powder, salt, and nutmeg; add to the creamed mixture alternately with milk just until moistened.
Fold in blueberries.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter.
Bake at 400F for 18-22 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (701g) | ||
Recipe Makes: 1 | ||
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Calories: 2114 | ||
Calories from Fat: 485 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.9g | 72 % | |
Saturated Fat 31.5g | 158 % | |
Monounsaturated Fat 14.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 336mg | 103 % | |
Sodium 1172.4mg | 40 % | |
Potassium 574.1mg | 15 % | |
Total Carbohydrate 395.2g | 116 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 386.9g | ||
Protein 23.5g | 34 % | |
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: 2114
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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