Recipe: Line a 12-well muffin tin with paper baking cups. Preheat oven to 400F. Measure flour, baking powder, salt and sugar into a big bowl. Melt butter (about 45 seconds on High, uncovered, in a microwave). Add milk, then egg. Stir a little, just to break up the egg. Combine the wet and dry mixtures. Just stir gently with a fork. Stir in the blueberries. Pour batter into muffin cups. Cover each with 2 tablespoons of topping. Bake 30 to 35 minutes. When muffins are done, take the muffin tin out of the oven. The topping should be browned and crunchy and the tops mounded. Let muffins cool in the tin at least 5 minutes. Upturn the tin; the muffins will fall out. Makes 12 muffins. Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub them between your fingers and palms until youve made crumbs about the size of peas. This may take 2 to 3 minutes. I made these the other night and they were good. Posted to recipelu-digest Volume 01 Number 178 by Lee Theis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (106g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 27 (7%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 17.9mg||6 %|
|Sodium 128.9mg||4 %|
|Potassium 48.8mg||1 %|
|Total Carbohydrate 81.6g||24 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 80.6g|
|Protein 3.7g||5 %|
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: 362
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!