| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Muffins | 30 | Servings | |
INGREDIENTS
| 1 3/4 | c | Flour |
| 3/4 | t | Salt |
| 1/3 | c | Sugar |
| 2 | t | Double-acting Baking Powder |
| 2 | Eggs | |
| 1/4 | c | Butter, melted |
| 3/4 | c | Milk |
| 1 | c | Fresh Blueberries OR 1 c |
| canned | ||
| blueberriesdrained | ||
| OR 1 c | ||
| Cranberrieschopped | ||
| 1 | t | Grated orange or lemon rind |
INSTRUCTIONS
Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 17mg
Sodium: 120.3mg
Potassium: 53.7mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 3.4g
Protein: 1.5g