Blueberry Or Cranberry Muffins

12
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In

Recipe: #34215

January 31, 2020



"These can be frozen and reheated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (96.1 g)
  • Calories 177.6
  • Total Fat - 6.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 157.6 mg
  • Sodium - 299.5 mg
  • Total Carbohydrate - 22 g
  • Dietary Fiber - 2.3 g
  • Sugars - 7.7 g
  • Protein - 8.2 g
  • Calcium - 106.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

Have all ingredients at 75' F.

Step 2

Put the berries in a paper bag along with the 2 tablespoons of flour and shake just to coat the berries lightly. Discard leftover flour.

Step 3

Resift the 1-3/4 cups of flour with the salt, sugar, and baking powder.

Step 4

Combine the butter and milk.

Step 5

In a separate bowl, beat the eggs and add the combined butter and milk.

Step 6

Fold this mixture into the dry ingredients.

Step 7

Before they are completely moist, fold in the lightly floured berries and the grated rind.

Step 8

Bake in greased muffin tins, filled 2/3 full, in a preheated 400' oven 20-25 minutes.

Tips & Variations


No special items needed.

Tags : Muffins

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