Search
by Ingredient

Sourdough Blueberry Muffin

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by tlh427

YIELD

1 dozen

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

½ 118
1 ½ 355
½ 118
CUP ML VEGETABLE OIL
½ 118
CUP ML SUGAR
¼ 59
CUP ML MILK, SKIM, (NON FAT) POWDER
skim powder
¾ 3.8
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON ML SALT
½ 118
CUP ML WATER
1 1
EACH EACH EGGS
¾ 177
CUP ML SOURDOUGH *
1 237
CUP ML BLUEBERRIES

Directions

Place first five ingredients in mixing bowl.

Dissolve soda and salt in water and add to mixing bowl along with egg and sourdough starter.

Mix just until all ingredients are blended (by hand, not with mixer.)

Add blueberries and mix in carefully so as not to break the skin on the berries.

Spoon into greased muffin tin, filling cups half full.

Bake at 350℉ (180℃) 30 to 35 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 610 43% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 587mg 24%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 16%
Sugars g
Protein 20g
Vitamin A 2% Vitamin C 6%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

    Email this recipe