RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 922
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| Recipe Name: |
Blueberry Muffins |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.32
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 12 muffins. You can use 3/4 cup frozen berries (thawed and well drained) instead of fresh.
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Ingredients:
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Directions:
Beat egg in medium bowl; stir in milk, blueberries and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full.
Use paper cups or lightly grease pans.
Bake at 400 degrees for 20 minutes. |
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| Nutrition per Serving: |
| Calories: |
272 |
Total Carbs: |
48.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
35.8 |
Fat: |
5.9 |
Protein: |
6.59 |
| Fiber: |
1.17 |
Sodium: |
413.50 |
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