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Blueberry Cornmeal Muffins

 
26

Blueberry Cornmeal Muffins recipe

Yield

18

servings

Prep

25

min

Cook

20

min

Ready

45

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 ½ cups all-purpose flour
½ cup whole-wheat flour
½ cup cornmeal
¾ cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
½ cup orange juice
¼ cup margarine
or butter, melted
1 each eggs
beaten
1 tablespoon orange zest
grated
2 cups blueberries
fresh or frozen

Directions

In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda and salt.

In small bowl, combine buttermilk, orange juice, margarine, egg and zest.

Add to flour mixture and mix only until moist.

Stir in blueberries.

Spoon into prepared muffing cups. Bake at 400℉ (200℃) for 20 to 25 minutes, or until wooden pick inserted near center comes out clean.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 13521% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 127mg 5%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 7%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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