Blueberry Or Cranberry Muffins
Recipe: #34215
January 31, 2020
Categories: Blueberry, Cranberry, Oven Bake, Vegetarian, Muffins Kosher Dairy, more
"These can be frozen and reheated."
Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
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