Breakfast Blueberry or Cherry Muffins
74
Blueberry or Cherry Muffins recipe
Ingredients
| 2 | cups |
all-purpose flour
sifted |
|
| 4 | teaspoons |
baking powder
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
blueberries
frozen or fresh; cherries can be canned, drained or tart cherries |
|
| 2 | large |
eggs
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
milk
|
|
| Cinnamon and sugar topping | |||
| ⅛ | teaspoon |
cinnamon
|
* |
| ½ | cup |
sugar
|
|
Directions
Place paper cups in ungreased muffin tins.
Sift dry ingredients together in large bowl.
Add blueberries or cherries to dry mix and mix until well coated.
In a small bowl, beat eggs well.
Add melted butter and milk.
Quickly stir liquid mixture into dry mix.
Do not overmix as overblending will cause a tough texture.
Fill muffin cups ¾ full, and sprinkle lightly with cinnamon topping.
Bake at 400-F for 20 minutes until brown.
Nutrition Facts
Serving Size 93g (3.3 oz)Amount per Serving
Calories 25333% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
27%
Trans Fat
0g
Cholesterol 57mg
19%
Sodium 272mg
11%
Total Carbohydrate
13g
13%
Dietary Fiber 1g
4%
Sugars g
Protein
8g
Vitamin A 6%
•
Vitamin C 2%
Calcium 6%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
