Muffins recipes

Blueberry Muffins 6

Course : Muffins
Serves: 12 Muffins

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground allspice

1/4 teaspoon salt

3/4 cup skim milk

1/3 cup sugar

1/4 cup vegetable oil

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

1 teaspoon vanilla extract

1 large egg -- lightly beaten

1 cup fresh or frozen blueberries -- thawed and drained

1 spray cooking spray

Preparation / Directions:

Preheat oven to 400øF.. Combine first 4 ingredients in a medium bowl; stir well. Make a well in center of mixture. Combine milk and next 6 ingredients; add to dry ingredients, stirring just until moist. Gently fold in blueberries. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until golden. Remove from pans immediately; let cool on a wire rack. Selections: 1B, 1FA; Points:2 Make-Ahead Directions: Freeze muffins up to 2 weeks. Thaw at room temperature, or microwave 1 muffin at MEDIUM (50% power) 30 seconds or until warm.

Nutritional Information:

141 Calories (kcal); 5g Total Fat; (32% calories from fat); 3g Protein; 21g Carbohydrate; 16mg Cholesterol; 139mg Sodium

Blueberry Muffins 6

Ingredients:

Preparation / Directions:

Nutritional Information:

More Muffins Recipes