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Breakfast Blueberry or Cherry Muffins

Breakfast Blueberry or Cherry Muffins

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Submitted by benjones

Blueberry or Cherry Muffins recipe

YIELD

12 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
4 2E+1
TEASPOONS ML BAKING POWDER
¾ 177
CUP ML SUGAR
1 5
TEASPOON ML SALT
1 237
CUP ML BLUEBERRIES
frozen or fresh; cherries can be canned, drained or tart cherries
2 2
LARGE LARGE EGGS
½ 118
CUP ML BUTTER
melted
1 237
CUP ML MILK
Cinnamon and sugar topping
0.6
TEASPOON ML CINNAMON
½ 118
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 253 33% 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?
Trans-fat Free
 
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