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Add a photoRaciónes: 9
Ingredientes
- 225 gm plain flour
- 100 gm caster sugar
- 2 tsp baking pwdr
- 25 gm minced walnuts
- 50 ml lowfat milk
- 100 ml veg. oil
- 100 gm blueberries
Direcciones
- Wash the blueberries and stew to soften in a scant Tbsp. water.
- Set aside when softened. Measure into a large mixing bowl the flour sugar baking pwdr and walnuts.
- Mix together.
- Beat together the egg lowfat milk and oil. Stir the egg mix into the dry ingredients.
- Mix in the cooked blueberries.
- Take care not to overmix.
- Divide the mix between 9 deep lined muffin tins or possibly 12 lined bun tins.
- Put the shelf on the third set of runners from the top in the roasting oven.
- Slide in the muffin tins and bake for 10 to 15 min till risen and golden.
- Muffins are quick and easy to make but they must be eaten when freshly made. Serve with butter for breakfast.
- Makes 9 large or possibly 12 small muffins
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 9 servings | |
| Calories 198 | |
| Calories from Fat 100 | 51% |
| Total Fat 11.37g | 14% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 283mg | 12% |
| Potassium 49mg | 1% |
| Total Carbs 21.06g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.45g | 1% |
| Protein 3.04g | 5% |
