Blueberry Muffins
Try this Blueberry Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
blueberries
apple
milk
blueberry
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 ts salt
- 1/2 ts cinnamon
- 1 c blueberries
- 3 tb applesauce
- 3/4 c lite soymilk
- 1 c ww pastry flour
- 1/2 c wheat germ (i was out and
- 1/4 c brown sugar or sucanat
- 1 3/4 ts baking powder
- Carbohydrate 228.1208275 g
- Cholesterol 0 mg
- Fat 3.229965 g
- Fiber 14.7152003246918 g
- Protein 25.394415 g
- Saturated Fat 0.4764175 g
- Serving Size 1 1 Serving (555g)
- Sodium 670.4415 mg
- Sugar 213.405627175308 g
- Trans Fat 1.07439225 g
- Calories 1033 calories
Preheat oven to 375 degrees. Grease a 12-cup muffin tin. Wash and drain berries. In a bowl mix all ingredients together except for blueberries and baking powder. When well mixed, add remaining ingredients and mix again. Spoon into muffin cups and bake for 15 to 20 minutes. Note: When doubling the recipe, I have to bake them for close to 25 minutes. Adapted from Laurels Bread Book From: tara@starburst.umd.edu (Tara McDermott). Fatfree Digest [Volume 8 Issue 54] June 15, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
