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Breakfast Blueberry or Cherry Muffins

 
74

Blueberry or Cherry Muffins recipe

Yield

12

servings

Prep

25

min

Cook

20

min

Ready

45

min

Trans-fat Free
 

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
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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