Blueberry Muffins (Betty Crocker)
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INGREDIENTS
- 1 3/4 c Flour
- 2 ts Baking Powder
- 1/2 ts Salt
- 3/4 c milk
- 1 Egg ; beaten
- 2 tb Sugar
- 1/4 c Sugar
- 1/3 c Cooking oil
- 3/4 c blueberries ; Fresh or frozen
INSTRUCTIONS
Preheat oven to 400 degrees. In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins. MC_Busted by Badams; found at
NOTES
CCheryl
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (83g) | ||
| Recipe Makes: 10 | ||
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| Calories: 265 | ||
| Calories from Fat: 71 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.9g | 11 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 4.7g | ||
| Polyunsanturated Fat 2.2g | ||
| Cholesterol 21.5mg | 7 % | |
| Sodium 82.3mg | 3 % | |
| Potassium 58.7mg | 2 % | |
| Total Carbohydrate 45.6g | 13 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 44.4g | ||
| Protein 3.6g | 5 % | |
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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. |
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Calories per serving: 265
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