Blueberry Or Cranberry Muffins Recipe
Servings: 2
Ingredients
- 1/3 c. sugar
- 1/4 c. melted butter
- 1 c. fresh blueberries, lightly floured, or possibly 1 c. canned blueberries, well
- liquid removed, lightly floured or possibly 1 c. minced cranberries
- 1 teaspoon grated orange or possibly lemon rind
Directions
- To mix, add a few swift strokes the beaten liquid ingredients to the combined sifted dry ones. The mixing is held to an absolute minimum, a light stirring from 10 to 20 seconds, that will leave some lumps. Ignore them. The dough shouldn't be mixed to the point of pouring, ribbon-like from the spoon, but should break in coarse globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough, and the grain of the muffin will be coarse.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 2 servings | |
| Calories 373 | |
| Calories from Fat 204 | 55% |
| Total Fat 23.25g | 29% |
| Saturated Fat 14.6g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 164mg | 7% |
| Potassium 64mg | 2% |
| Total Carbs 43.69g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 40.45g | 27% |
| Protein 0.77g | 1% |
