Try this Blueberry Pumpkin Seed Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 375F
Cream the butter and brown sugar together until it's nice and fluffy and then add the egg and beat a while longer. Next add in the yogurt and the lemon zest and mix well.
In a different bowl, put the flours, the baking powder, baking soda and salt in and whisk it for a minute to make sure it's fully mixed.
Add half of the flour mixture to the wet ingredients and mix it together until the flour disappears and then add the other half of the flour and mix until just incorporated you don't want to over mix and it's quite thick. Then fold in the blueberries and the pumpkin seeds.
Put liners into ten muffin cups in a muffin tin and divide the dough between them. Sprinkle a few pumpkin seeds on top of each one before popping them in the oven to bake for 25 to 30 minutes or until a skewer stuck into the muffins comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (693g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2408 | ||
Calories from Fat: 1222 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 135.8g | 181 % | |
Saturated Fat 75.4g | 377 % | |
Monounsaturated Fat 36.2g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 505.8mg | 156 % | |
Sodium 1287.3mg | 44 % | |
Potassium 1289.4mg | 34 % | |
Total Carbohydrate 272.7g | 80 % | |
Dietary Fiber 21.4g | 86 % | |
Sugars, other 251.3g | ||
Protein 45.8g | 65 % | |
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: 2408
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