Try this Bluberry Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter cups, or line with paper baking cup liners; set aside. In a bowl, sift together flour, sugar, baking powder and salt; add frozen blueberries, and make a well in the center. Pour the milk into a 2 cup glass measure and add egg and butter; blend well. Pour liquid all at once into flour well. (This method allows you to mix the batter with fewer strokes, avoiding overstirring.) Making 12 to 15 full circular strokes that scrape the bottom of bowl; stir just until dry ingredients are moistened. Batter should be lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy). Makes 12. Posted to MC-Recipe Digest V1 #1010 by Cynthea
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 12 | ||
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Calories: 222 | ||
Calories from Fat: 41 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 28.2mg | 9 % | |
Sodium 390.8mg | 13 % | |
Potassium 54.6mg | 1 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 42.2g | ||
Protein 2.9g | 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: 222
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