Delicious, moist muffins that kids love
1. In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 12 muffins (This is double the original recipe for 6.)
Tom's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 223 | ||
Calories from Fat: 123 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 22.3mg | 7 % | |
Sodium 3848.3mg | 133 % | |
Potassium 122mg | 3 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 20.4g | ||
Protein 4.1g | 6 % | |
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: 223
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