Wild Blueberry Muffin Recipe

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A warm and moist muffin recipe using Solo Blueberry Cake and Pastry Filling.

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Servings: 12 Muffins
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Ingredients

Cost per serving $0.49 view details

Directions

  1. Preheat your oven to 375 degrees.
  2. Grease your muffin pan and set it aside.
  3. Stir the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in medium bowl until well-blended and set it aside.
  4. 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.
  5. Stir in the Solo blueberry filling.
  6. Scoop the muffin batter into muffin cups, filling cups three quarters of the way full.
  7. Bake for twenty to twenty-five minutes, or until a toothpick dipped into the center comes away clean.
  8. Cool muffins in a pan on a wire rack for two minutes.
  9. 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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