Blucran muffin
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 168.0
- Total Fat: 4.5 g
- Cholesterol: 28.4 mg
- Sodium: 202.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 0.4 g
- Protein: 3.9 g
View full nutritional breakdown of Blucran muffin calories by ingredient
Introduction
My 90 yr old loves blueberry muffins and even though his mental capability has left him, still enjoys them. I started making these by box but decided to cut out the oil and add a few cranberries and some walnuts that I had left from my cranberry bread. This was very tasty. My husband ate three the first time he tried them. My 90 yr old loves blueberry muffins and even though his mental capability has left him, still enjoys them. I started making these by box but decided to cut out the oil and add a few cranberries and some walnuts that I had left from my cranberry bread. This was very tasty. My husband ate three the first time he tried them.Number of Servings: 12
Ingredients
-
1 box Betty Crocker wild blue berry muffin mix
2 medium eggs
3/4 cup 2% milk
4 oz unsweetened applesauce
1/4 cup cranberries, chopped
1/4 cup walnuts, well chopped
Tips
for jumbo muffins heat should be 400F using 6 jumbo muffin cups and baking 18 to 22 min. Betty's Tip: use an ice cream scoop to fill muffin cups with batter. I used a standard soon and was careful not to overfill. If the liquid is not drained the muffin will be blue colored and will have a heavier texture. I thought of adding some orange zest and will next time I make these
Directions
Preheat oven to 425F ( or 400 F for dark or nonstick pans). In a food processor chop cranberries and walnuts. beat eggs, applesauce and milk together. Drain and rinse blueberries ( included in the mix). In a medium bowl, stir together dry mix, eggs, applesauce, milk, cranberries and walnuts just until blended. Gently fold in Blueberries . Divide batter among muffin cups, filling each about 2/3 full. bake 16 to 21 minutes or until golden brown and tops spring back when touched. cool 5 minutes. If you did not use paper baking cups, run knife around edges of baking cups before removing.
Carefully remove from pan and cool completely before storing
Serving Size: 12 to 13 standard size muffins
Carefully remove from pan and cool completely before storing
Serving Size: 12 to 13 standard size muffins