Try this Blueberry Corn Muffins recipe, or contribute your own.
Suggest a better descriptionSift the dry ingredients together. Beat the eggs, milk, buttermilk and butter together. Pour the egg mixture into the flour mixture and stir just enough to moisten the dry ingredients. Fold the blueberries into the batter. Grease a muffin tin and fill the muffin cups 2/3 full with batter. Bake at 400 F for 20 minutes or until golden brown. This is my own recipe and I dont necessarily use exact amounts when I bake so feel free to change it. Its also good with a combination of blueberries and sauted apples, if you decide to do it that way, you should add a little lemon juice and some cinnamon to the batter. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 281 | ||
Calories from Fat: 78 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 188.5mg | 58 % | |
Sodium 245.4mg | 8 % | |
Potassium 173.4mg | 5 % | |
Total Carbohydrate 42.7g | 13 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 41.3g | ||
Protein 8.6g | 12 % | |
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: 281
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