| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Breakfast, Muffins | 6 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour, sifted |
| 3 | T | Sugar |
| 3 | t | Baking powder |
| 1/2 | t | Salt |
| 1/8 | t | Ground nutmeg |
| 1 | Whole egg | |
| 3/4 | c | Skim milk |
| 2 1/2 | T | Oil |
| 1 | t | Vanilla extract |
| 1 | c | Fresh blueberries |
INSTRUCTIONS
Preheat oven to 425 degrees. Grease muffin pan with oil spray and set aside. Combine dry ingredients. Place egg in separate bowl and beat lightly. Add milk, oil and vanilla and beat well. Make a well in the center of the dry ingredients and add liquids. Stir with a spoon until sry ingredients are just moistened. Stir in blueberries. Spoon batter into muffin pan. Bake for 20 to 25 minutes or until it passes the toothpick test. Remove from pan immediately and serve hot. Recipe By : Bountiful Breads & Marvelous Muffins Posted to MC-Recipe Digest V1 #297 Date: Mon, 11 Nov 1996 23:43:25 -0800 From: Kristine <ksimpson@cwo.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 31.6mg
Sodium: 463.5mg
Potassium: 124.3mg
Carbohydrates: 43.9g
Fiber: 1.7g
Sugar: 10.5g
Protein: 6.6g