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Whole Wheat Berry Muffins

Whole Wheat Berry Muffins

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Submitted by karyn_y

Cranberry or Blueberry Muffins recipe

YIELD

12 servings

PREP

5 min

COOK

25 min

READY

40 min

Ingredients

1 ¾ 414
¾ 3.8
TEASPOON ML SALT
79
CUP ML SUGAR
2 1E+1
TEASPOONS ML BAKING POWDER
2 2
LARGE LARGE EGGS
¼ 59
CUP ML BUTTER
¾ 177
CUP ML MILK
1 237
CUP ML BLUEBERRIES
or cranberries, fresh or frozen
1 5
TEASPOON ML ORANGE ZEST

Directions

Sift dry ingredients together. Beat eggs in a separate bowl.

Add butter and milk to the eggs.

Combine the liquid and the dry ingredients with a few strokes.

Fold into the batter, before the dry ingredients are completely moist--either the blueberries or the cranberries.

Fill well greased muffin pans ⅔ full and bake in a 400 degree preheated oven for 20 to 25 min.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 59 32% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 77mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 1%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 
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