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Ingredientes
- 6 c. flour
- 3 tbsp. baking pwdr
- 3 Large eggs
- 3 c. lowfat milk
- 3/4 c. salad
- 1 1/2 c. sugar
- 1 1/2 c. fresh blueberries or possibly 2 cans liquid removed blueberries
Direcciones
- Use 2 Texas muffin pans, well greased. Preheat oven to 450 degrees. Bake 20 to 25 min. Makes 12 blueberry muffins.
- In large bowl with a fork, mix flour, sugar, and baking pwdr. In a small bowl with fork, beat Large eggs slightly, then stir in lowfat milk and add in salad oil into beaten Large eggs. Add in egg mix all at once to flour mix and with a spoon, stir just till flour is moistened to avoid over mixing that causes toughness - batter should be lumpy. Spoon batter into greased muffin pans. Bake 20 to 25 min or possibly till they are well risen and golden brown. Remove from pans onto wire rack immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 12 servings | |
| Calories 401 | |
| Calories from Fat 33 | 8% |
| Total Fat 3.67g | 5% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1041mg | 43% |
| Potassium 212mg | 6% |
| Total Carbs 79.58g | 21% |
| Dietary Fiber 2.1g | 7% |
| Sugars 30.16g | 20% |
| Protein 12.25g | 20% |
