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Blueberry Hill Muffins

 
Blueberry Hill Muffins
8

From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.

Yield

12

servings

Prep

20

min

Cook

12

min

Ready

35

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 large eggs
beaten
*
¾ cup brown sugar
*
11/2 cups cake flour
1 tablespoon baking powder
½ cup milk
1 tablespoon butter
melted
¼ teaspoon salt
2 tablespoons cake flour
11/2 cups blueberries

Directions

1 Preheat oven to 425º. 2 Mix egg, sugar and milk, then add butter. 3 Sift together dry ingredients and combine with wet mixture. 4 Toss blueberries lightly in flour, then gently fold them into batter. 5 Grease and flour muffin pans. 6 Fill them about 2/3rds full. 7 Bake about 12 minutes. 8 Serve muffins hot, with fresh butter.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 11396% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 250mg 10%
Total Carbohydrate 81g 81%
Dietary Fiber 11g 44%
Sugars g
Protein 49g
Vitamin A 7% Vitamin C 44%
Calcium 19% Iron 110%
* based on a 2,000 calorie diet How is this calculated?

 

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