Recipe from Parents
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 cup buttermilk or whole milk
1/3 cup canola or vegetable oil
1 cup fresh or frozen blueberries
Preheat oven to 425 degrees F. Line 12 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray. Coat top of pan with cooking spray.
Use an ice cream scoop to fill each cup about 3/4 full. Bake for 15 to 18 minutes or until golden and springy to the touch. Cool in pan 5 minutes. Remove from pan. Serve warm.
Per Serving: cal. (kcal) 170, Fat, total (g) 7, chol. (mg) 32, sat. fat (g) 1, carb. (g) 23, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 11, pro. (g) 3, vit. A (IU) 49, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 94, Potassium (mg) 69, calcium (mg) 91, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products
Culinary Institute of America Masters Collection Nonstick 12-Cup Muffin Pan