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In a large bowl, combine all ingredients except berries, just until moistened. Fold in blueberries. Fill paper-lined muffin cups 2/3 full. Bake at 400F for 14-16 minutes or until toothpick comes out clean. Cool for 5 minutes before moving to a wire rack.
Prep time: 30 minutes
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 232 | ||
Calories from Fat: 56 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 22.5mg | 7 % | |
Sodium 289.5mg | 10 % | |
Potassium 85.7mg | 2 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 41g | ||
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: 232
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