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Ingredients
- 1 1/2 c. sugar
- 1 c. oil
- 1 c. white Karo syrup (1/2 bottle)
- 4 Large eggs
- 4 c. all-purpose flour
- 1 c. lowfat milk
- 2 teaspoon baking pwdr
- 2 teaspoon vanilla
- 1 teaspoon salt
- 16 ounce. blueberries, liquid removed
Directions
- Cream sugar, oil, Karo syrup and Large eggs. Add in baking pwdr, salt and vanilla. Gradually add in lowfat milk and flour, alternating between each; mix well. Spoon in berries and mix. Pour into muffin pan (greased or possibly in paper liners). Bake 15 min at 425 degrees. (Batter lasts one week in refrigerator.) Makes 12 muffins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2264g | |
| Calories 6565 | |
| Calories from Fat 2180 | 33% |
| Total Fat 246.59g | 308% |
| Saturated Fat 24.82g | 99% |
| Trans Fat 5.62g | |
| Cholesterol 846mg | 282% |
| Sodium 5519mg | 230% |
| Potassium 1447mg | 41% |
| Total Carbs 1015.61g | 271% |
| Dietary Fiber 20.8g | 69% |
| Sugars 553.11g | 369% |
| Protein 87.62g | 140% |
