Directions:
- Preheat oven to 400F; line twelve muffin cups with paper liners.
- Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
- Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
- Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
- Variation: You can use raspberries instead of blueberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.26 Kcal (801 kJ) | ||
| Calories from fat | 81.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 14% | |
|---|---|---|---|
| Cholesterol | 34.5mg | 11% | |
| Sodium | 482.75mg | 20% | |
| Potassium | 143.64mg | 3% | |
| Total Carbs | 24.44g | 8% | |
| Sugars | 6.86g | 27% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 3.42g | 7% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 101.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 271.08 Kcal (1135 kJ) | ||
| Calories from fat | 115.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.87g | 14% | |
|---|---|---|---|
| Cholesterol | 48.89mg | 11% | |
| Sodium | 684.22mg | 20% | |
| Potassium | 203.58mg | 3% | |
| Total Carbs | 34.64g | 8% | |
| Sugars | 9.72g | 27% | |
| Dietary Fiber | 3g | 8% | |
| Protein | 4.85g | 7% | |
| Vitamin C | 2.1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 7% | |
| Calcium | 144mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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