This muffin recipe contains 1 tsp of metamucil per muffin if using 1/4 cup metamucil, or 2 tsp of metamucil if using 1/2 cup.
1. If using frozen blueberries, place desired quantity in fridge for several hours or overnight. Drain juice. Pat dry with paper towel and dust with flour. This will keep the blueberries from sinking to the bottom of the muffin.
2. Pre-heat oven to 375 deg F
3. Mix milk, egg, vanilla, brown sugar and applesauce(sour cream)
4. In a separate container, mix flour, baking soda, baking powder, cinnamon and salt.
5. Slowly add flour mixture to milk mixture.
6. Once well mixed, add metamucil
7. Add blueberries.
8. Spoon 1/4 cup of mixture into each muffin tin.
9. Bake for 15-20 minutes until the middle is done.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 299 | ||
Calories from Fat: 143 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 54.7mg | 17 % | |
Sodium 138.2mg | 5 % | |
Potassium 93.9mg | 2 % | |
Total Carbohydrate 39.6g | 12 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 39.1g | ||
Protein 1.6g | 2 % | |
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: 299
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