Blueberry Nut Muffins
Blueberry Nut Muffins Freeze the extra, and defrost for an easy breakfast or snack! Note: The batter is supposed to be lumpy. Over mixing your batter will result in tough, dry muffins. U.S. 1/2 cup 1/2 cup 1 cup 1 tsp 1 tsp 1 Tbsp 1/4 tsp 1/2 cup 1 tsp 1/4 cup 2 Tbsp 1/4 cup 1/2 cup 2 large 1/2 cup 1/2 cup
Metric All Purpose Flour Whole Wheat Flour Quick Oats Baking Powder Baking Soda Cinnamon, ground Nutmeg, ground Blueberries, fresh or frozen Vanilla Extract Vegetable Oil Maple Syrup Applesauce, unsweetened Yogurt, plain, low-fat Eggs Walnuts, chopped Cherries, dried
60 g 56 g 89 g 4g 6g 7.8 g 0.5 g 74 g 5 mL 60 mL 39 g 61 g 113 g 2 large 56 g 71 g
Preparation: 1. Gather all ingredients and equipment. 2. Preheat oven to 400°F (200°C) and line or grease muffin tins. 3. In a large bowl, whisk together flours, salt, baking powder, baking soda, and spices. 4. In a separate bowl, add the eggs, vanilla, oil, syrup, yogurt, and whisk together. 5. Add dry ingredients to the wet. Use a rubber spatula or wooden spoon to mix together until just combined. Do not over-mix. The batter should be lumpy; you want to mix until the dry ingredients are just barely incorporated. 6. Gently fold in walnuts, dried cherries, and oats. 7. Scoop batter into pans, 3/4 full. Bake 15-20 minutes or until golden brown.
**Nutrition Facts on Reverse
11/11/16
Nutrition Facts Serving size Servings
1 muffin 12
Calories Calories from Fat
187 80
Total Fat Saturated Fat Trans Fat
9g 1g 0g
Monounsaturated Fat
4g
Cholesterol Sodium Carbohydrates Dietary Fiber Sugars Protein Vitamin A Calcium Vitamin C Iron Phosphorus
36 mg 382 mg 23 g 2g 9g 4g 1 1 3 1 20
% % % % mg
11/11/16
Metric All Purpose Flour Whole Wheat Flour Quick Oats Baking Powder Baking Soda Cinnamon, ground Nutmeg, ground Blueberries, fresh or frozen Vanilla Extract Vegetable Oil Maple Syrup Applesauce, unsweetened Yogurt, plain, low-fat Eggs Walnuts, chopped Cherries, dried
60 g 56 g 89 g 4g 6g 7.8 g 0.5 g 74 g 5 mL 60 mL 39 g 61 g 113 g 2 large 56 g 71 g
Preparation: 1. Gather all ingredients and equipment. 2. Preheat oven to 400°F (200°C) and line or grease muffin tins. 3. In a large bowl, whisk together flours, salt, baking powder, baking soda, and spices. 4. In a separate bowl, add the eggs, vanilla, oil, syrup, yogurt, and whisk together. 5. Add dry ingredients to the wet. Use a rubber spatula or wooden spoon to mix together until just combined. Do not over-mix. The batter should be lumpy; you want to mix until the dry ingredients are just barely incorporated. 6. Gently fold in walnuts, dried cherries, and oats. 7. Scoop batter into pans, 3/4 full. Bake 15-20 minutes or until golden brown.
**Nutrition Facts on Reverse
11/11/16
Nutrition Facts Serving size Servings
1 muffin 12
Calories Calories from Fat
187 80
Total Fat Saturated Fat Trans Fat
9g 1g 0g
Monounsaturated Fat
4g
Cholesterol Sodium Carbohydrates Dietary Fiber Sugars Protein Vitamin A Calcium Vitamin C Iron Phosphorus
36 mg 382 mg 23 g 2g 9g 4g 1 1 3 1 20
% % % % mg
11/11/16
