Soak poppy seeds in milk for 30 minutes. Combine flour, sugar, powder, salt, nutmeg and grated lemon rind. Add poppy seed mixture, egg and margarine, stirring just to moisten. Carefully stir in the blueberries. Spoon batter into 12 lightly greased muffin tins. Bake in 400F oven for 25 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (86g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 44 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 18mg||6 %|
|Sodium 134.8mg||5 %|
|Potassium 108.4mg||3 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 38.3g|
|Protein 5.7g||8 %|
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: 227
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!