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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 202.1
  • Total Fat: 5.6 g
  • Cholesterol: 35.4 mg
  • Sodium: 120.4 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.6 g

View full nutritional breakdown of Sour Cream Muffins with Blueberries calories by ingredient
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Sour Cream Muffins with Blueberries

Submitted by: MADREJEN
Sour Cream Muffins with Blueberries

Introduction

Spelt Flour & Ground Flax Seed used (no white or wheat flours) Spelt Flour & Ground Flax Seed used (no white or wheat flours)
Number of Servings: 14

Ingredients

    Mix DRY ingredients:
    2 cups SPELT flour
    1/2 cup ground flax seed (measured loosely, NOT packed)
    1.5 tsp baking powder
    .5 tsp baking soda
    1 tsp. salt

    CREAM until fluffy: 4 TBSP softened (salted) butter with 1 cup of sugar

    Add 2 eggs one at a time, beating well after each addition

    Add 1 tsp. vanilla and 1 cup of sour cream.
    Add DRY ingredients

    MIX:
    1.5 cups of blueberries
    1 tsp. of cinnamon
    2 TBSP agave nectar
    FOLD INTO BATTER

Tips

Most whole grain recipes do best if you refrigerate the dough at least an hour prior to baking


Directions

Bake at 400 degrees for 22 minutes. This is a very thick batter and shouldn't need any more time to

Serving Size: Makes 14 Muffins

Number of Servings: 14

Recipe submitted by SparkPeople user MADREJEN.






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