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Sourdough Blueberry Muffin

 

17

Yield

1

dozen

Prep

10

min

Cook

35

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup whole-wheat flour
1 ½ cups all-purpose flour
½ cup vegetable oil
½ cup sugar
¼ cup milk, skim, (non fat) powder
skim powder
¾ teaspoon baking soda
¾ teaspoon salt
½ cup water
1 each eggs
¾ cup sourdough
*
1 cup 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

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 61043% of calories 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?

 

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