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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 106.7
  • Total Fat: 3.5 g
  • Cholesterol: 31.5 mg
  • Sodium: 158.0 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.6 g

View full nutritional breakdown of Blueberry Muffins calories by ingredient
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Blueberry Muffins

Submitted by: LAC936
Blueberry Muffins

Introduction

This is from Joy of Cooking and actually can make 30 2-inch muffins for 53 calories each or 15 4-inch for 106 calories. This is from Joy of Cooking and actually can make 30 2-inch muffins for 53 calories each or 15 4-inch for 106 calories.
Number of Servings: 15

Ingredients

    1-3/4 cups sifted flour (425 ml)
    2 tsp. baking powder (10 ml)
    3/4 tsp. salt (4 ml)
    1/3 cup sugar (75 ml)
    4 tbsp. butter, melted and cooled (60 ml)
    3/4 cup of low fat milk (175 ml)
    2 eggs, beaten (2)
    1 cup fresh blueberries (or cranberries) lightly floured
    1 tsp. grated orange or lemon peel (optional (5 ml)

Directions

Sift together flour, baking powder, salt and sugar. Add butter and milk to eggs and combine with dry ingredients in a few swift strikes. Fold in fruit and peel (if using) before the dry ingredients are completely moist. Be sure to hold the mixing to an absolute minimum-a light stirring 10-20 seconds - that will leave some lumps (ignore them). The dough should not be mixed to the point of pouring, ribbon-like, from the spoon, but should break in course globs.

Fill well-greased muffin pans about 2/3 full. Bake in a preheated 400F oven for 20-25 minutes. If muffins are left in the pans for a few moments after leaving the oven they will be easier to remove. Best eaten promptly.

Serving Size: 15 4-inch muffins or 30 2-inch muffins

Number of Servings: 15

Recipe submitted by SparkPeople user LAC936.






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