Pumpkin Blueberry Muffins w/ Flax Seed
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
For Muffins:1 2/3 Cup Flour1/3 cup butter1/2 tsp. salt1 1/2 cup frozen blueberries1/4 cup evaporated milk1/2 tsp baking powder1 Tbsp. MILLED flax seed3 Tbsp. Water1/2 tsp Allspice1 tsp baking soda1 cup brown sugar1 tsp. cinnamon1 cup canned pumpkin (NOT pumpkin pie)For Streusel Topping:2 Tbsp. flour2 Tbsp. Sugar1/4 tsp. Cinnamon1 Tbsp. Butter
In a large bowl mix flour, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. In a small bowl blend pumpkin and milk. In a separate large bowl cream butter and sugar. Add flax seed and water and beat until fluffy. Alternate flour and pumpkin mixture. Beat well. Combine blueberries with 1 Tbsp. flour. Stir/Fold in. Spoon into muffin cups & sprinkle with streusel.
Struesel:
In small bowl combine flour, sugar and cinnamon. Cut in butter until mixture is a crumble.
Bake at 350 for 35-40 min.
Serving Size: Make 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user HEATHERSNYDER.
Struesel:
In small bowl combine flour, sugar and cinnamon. Cut in butter until mixture is a crumble.
Bake at 350 for 35-40 min.
Serving Size: Make 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user HEATHERSNYDER.
Nutritional Info Amount Per Serving
- Calories: 115.2
- Total Fat: 3.6 g
- Cholesterol: 8.7 mg
- Sodium: 139.4 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 1.0 g
- Protein: 1.6 g
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