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Add a photoA warm and moist muffin recipe using Solo Blueberry Cake and Pastry Filling.
Ingredients
- 2c all-purpose flour
- 2tsp baking powder
- 1â2c brown sugar
- 1â2tsp salt
- 1â2tsp nutmeg
- 1â2tsp cinnamon
- 1â2c milk
- 1â3c vegetable oil
- 2 eggs
- 1 can Solo Blueberry Cake and Pastry Filling
Directions
- Preheat your oven to 375 degrees.
- Grease your muffin pan and set it aside.
- Stir the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in medium bowl until well-blended and set it aside.
- Place the milk, oil and eggs in a bowl and beat the mixture with a whisk until it is well blended. Add to the mixture of flour and spices and then stir until the dry ingredients are no longer dry.
- Stir in the Solo blueberry filling.
- Scoop the muffin batter into muffin cups, filling cups three quarters of the way full.
- Bake for twenty to twenty-five minutes, or until a toothpick dipped into the center comes away clean.
- Cool muffins in a pan on a wire rack for two minutes.
- Remove muffins from the pan and cool on a rack ten minutes. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 12 servings | |
| Calories 986 | |
| Calories from Fat 678 | 69% |
| Total Fat 76.72g | 96% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 1.88g | |
| Cholesterol 37mg | 12% |
| Sodium 842mg | 35% |
| Potassium 195mg | 6% |
| Total Carbs 73.18g | 20% |
| Dietary Fiber 0.9g | 3% |
| Sugars 56.7g | 38% |
| Protein 5.13g | 8% |
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