Bonnie’s Blueberry Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tasteofhome | 1 | Servings | |
INGREDIENTS
| Heritage house, chesaning mi | ||
| 2 | c | All-purpose flour |
| 2/3 | c | Sugar |
| 1 | T | Baking powder |
| 1/2 | t | Salt |
| 2 | Eggs | |
| 1 | c | Milk |
| 1/3 | c | Butter or margarine, melted |
| 1 | t | Ground nutmeg |
| 1 | t | Vanilla extract |
| 2 | c | Fresh or frozen blueberries |
| Additional butter or | ||
| Margarine, melted | ||
| Additional sugar |
INSTRUCTIONS
In a mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar. = If using frozen blueberries, rinse and pat dry before adding to batter. Yields: 1 dozen From: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - Prodigy -End Recipe Export- Board: FOOD BB Topic: FOOD SOFTWARE Subject: R-Q-TASTE/HOME MEGA Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3353
Calories From Fat: 1612
Total Fat: 183.3g
Cholesterol: 798.2mg
Sodium: 3065.2mg
Potassium: 1040.8mg
Carbohydrates: 386.3g
Fiber: 14.2g
Sugar: 178.7g
Protein: 50.4g