These muffins are rich and delicious. I have also tried them substituting dates for the blueberries and they are just as good.
Rinse Blueberry?s lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick.
Carefully fold blueberry?s in batter with a spoon or spatula. try not to break the berry?s, they can be very tender.
Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 ? 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Will make about 9 large muffins or 12 ? 15 small muffins.
Store muffins in a air tight container.
Substitute dates for the blueberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 388 | ||
Calories from Fat: 202 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 354mg | 109 % | |
Sodium 401.6mg | 14 % | |
Potassium 182.8mg | 5 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 33.7g | ||
Protein 12.9g | 18 % | |
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: 388
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