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Add a photoServings: 10
Ingredients
- 1 1/4 c. flour
- 2 c. sugar
- 1 3/4 tsp. baking pwdr
- 1/4 tsp. salt
- 1/3 c. butter
- 1 egg, beaten
- 3/4 c. lowfat milk
- 1/2 tsp. vanilla
- 2/3 c. blueberries
- 1/3 c. minced unblanched almonds, toasted
Directions
- Sift dry ingredients together to mix well. cut in the butter till mix resembles coarse crumbs.
- Whisk egg vigorously to incorporate air and make the Large eggs light. Stir in egg, lowfat milk and vanilla and combine thoroughly. Add in to dry mix and stir together (some lumps should remain) and add in the blueberries.
- Fill well greased muffin tins with batter till two thirds full.
- Bake in a pre-heated 350 degree oven for 20 min or possibly till done.
- Makes 18 large muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 10 servings | |
| Calories 314 | |
| Calories from Fat 81 | 26% |
| Total Fat 9.33g | 12% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 343mg | 14% |
| Potassium 87mg | 2% |
| Total Carbs 55.59g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 41.96g | 28% |
| Protein 3.79g | 6% |
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