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Ingredientes
- 2 c. self rising flour
- 1/3 c. sugar
- 1 egg, beaten
- 3/4 c. lowfat milk
- 1/4 c. vegetable oil
- 1 c. fresh or possibly frzn blueberries
- 1/4 c. firmly packed brown sugar
- 2 tbsp. self rising flour
- 1 tbsp. butter, softened
Direcciones
- Combine 2 c. flour and 1/3 c. sugar in a large bowl, mixing well. Reserve 2 Tbsp. mix, and set aside. Make a well in center of remaining flour mix.
- Combine egg, lowfat milk and oil; stir well. Add in to dry ingredients, stirring just till moistened. Combine blueberries and reserved 2 Tbsp. flour mix, tossing to coat. Stir blueberries into batter just till blended. Spoon the batter into greased muffin pans, filling 3/4 full.
- Combine brown sugar, 2 Tbsp. flour, and butter; mix till crumbly. Sprinkle mix over batter. Bake at 400 degrees for 15 to 18 min or possibly till browned. Yield: 1 dozen. NOTE: If frzn blueberries are used, rinse and drain thawed berries; pat dry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 83 | 30% |
| Total Fat 9.4g | 12% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 28mg | 9% |
| Sodium 452mg | 19% |
| Potassium 106mg | 3% |
| Total Carbs 43.45g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 18.05g | 12% |
| Protein 4.9g | 8% |
