Related recipes: Basics,
Berries, Breads, Dairy Foods, Diabetic Chef,
Easy, Eggs, Fall, Fruit, Grains, Potlucks, Soy-Free, Vegetarian
Ingredients
2/3 cup (135g) sugar
1/2 tsp (3g) salt
2 1/2 cups (300g) all–purpose flour
1 Tbsp (15g) baking powder
1 large egg
1/3 cup (80mL) vegetable oil
1 1/4 cups (300mL) reduced–fat (2%) milk
1 tsp (5mL) vanilla extract
1 cup (150g) fresh or frozen blueberries
Directions
Preheat the oven to 400°F (205°C)
Combine the sugar, salt, flour, and baking powder. In a separate bowl,
combine the liquid ingredients. Make a well in the center of the dry ingredients and add the
liquid ingredients and blueberries. Mix with a fork until it forms a loose batter.
Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter
into the pan until the cups are 3/4 filled. Bake for 18 to 20 minutes, or until the tops are
golden brown and the centers are firm.
Nutrition Facts
Calories: 227
Protein: 4g
Fat: 7g
Carbohydrates: 37g
Sodium: 193mg
Cholesterol: 19mg
Fiber: 2g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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