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Add a photoServings: 12
Ingredients
- 2 c. All-purpose flour
- 1/2 c. Sugar
- 3 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 1 x Egg
- 4 Tbsp. Butter, or possibly margarine*
- 3/4 c. Fresh or possibly frzn blueberries,
Directions
- Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter c., or possibly line with paper baking c. liners; set aside. In a bowl, sift together flour, sugar, baking pwdr and salt; add in frzn blueberries, and make a well in the center.
- Pour the lowfat milk into a 2 c. glass measure and add in egg and butter; blend well. Pour liquid all at once into flour well. (This method allows you to mix the batter with fewer strokes, avoiding overstirring.) Making 12 to 15 full circular strokes which scrape the bottom of bowl; stir just till dry ingredients are moistened. Batter 'should' be lumpy. Fill each prepared muffin c. 2/3 full with batter. Bake for 20 to 25 min or possibly till tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on bottom of c. and muffins become soggy).
- Makes 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 161 | |
| Calories from Fat 41 | 25% |
| Total Fat 4.63g | 6% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 453mg | 19% |
| Potassium 66mg | 2% |
| Total Carbs 26.55g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 10.35g | 7% |
| Protein 3.4g | 5% |
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