1. Preheat oven to 230 ?C . 2. Put muffin cups in muffin tin. 3. In large bowl, mix butter and sugar until creamy. Add eggs one at a time until well blended. 4. Gradually add sour cream and flour/baking powder alternating wet and dry. When just mixed, add vanilla and blueberries. Stir in. 5. Fill muffin cups. Bake for 15-20 minutes until golden on top and toothpick comes out clean. Let rest for 10 minutes and remove from muffin tin. Best served warm. Difficulty : easy. Precision : measure ingredients. Recipe by: Terri Huggett firstname.lastname@example.org Posted to JEWISH-FOOD digest Volume 98 #031 by email@example.com (Lisa Montag) on Jan 16, 1998
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|Serving Size: 1 Serving (988g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1046 (55%)|
|Amt Per Serving||% DV|
|Total Fat 116.2g||155 %|
|Saturated Fat 55.7g||278 %|
|Monounsaturated Fat 36g|
|Polyunsanturated Fat 10g|
|Cholesterol 2287mg||704 %|
|Sodium 1453.7mg||50 %|
|Potassium 1029.1mg||27 %|
|Total Carbohydrate 127.4g||37 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 123.2g|
|Protein 81.9g||117 %|
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Calories per serving: 1891
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