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Marshy Muffins

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Submitted by NHBoehm

YIELD

10 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

½ 118
CUP ML BUTTER
1 237
CUP ML SUGAR
plus, 2 tsp for top
2 2
LARGE LARGE EGGS
2 473
CUPS ML ALL-PURPOSE FLOUR
unsifted
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
2 ½ 591
CUPS ML BLUEBERRIES

Directions

On low speed, cream butter and 1 cup sugar until fluffy.

Add eggs, one at a time, and mix until blended.

Sift dry ingredients and add alternately with milk and vanilla.

Mash ½ cup blueberries and stir by hand.

Grease muffin tins well with butter and grease top surface of pans as well.

Pile mix high in each muffin cup.

Sprinkle sugar over tops. Bake in 375℉ (190℃) oven for 30 minutes. Cool in pan at least 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 292 33% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 204mg 8%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 8% Vitamin C 6%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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